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Light Rye Bread
- Makes
2
loaves - Difficulty
Medium
By Paul Allam and David McGuinness
Published 2009
Light rye bread is a really healthy, flavoursome loaf that keeps well for at least a week after baking. This recipe uses 72 per cent rye flour, so the remaining white flour has the ability to be developed but the rye flour does not. The mixing times are shorter than other yeasted breads to reflect this.
Ingredients
260 g 9¼ oz 40 g
Method
To mix the light rye dough by hand, put the white and rye starters in a large mixing bowl with the white and rye flours, yeast, sea salt and water. Mix together with a large spoon until the mixture comes together to form a dough, about 10 minutes. Turn out onto a clean work surface and knead into a ball with your hands for about 15 minutes, or until smooth but slightly sticky.<
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