Saturday, September 03, 2011

Wheat and Rye bread from "The Village Baker"


2 1/2 tsp dry yeast
1 1/2 cups water
1 cup rye flour
1/2 cup organic white flour

Proof the yeast in 1/2 cup of water, add to the rest of the water in a largish bowl. Add combined flours by the handful, stirring 50 times after each handful. All to sit for 15-24 hours covered with a tea towel


1 cup warm water
sponge from previous step
3 3/4 cups organic white flour
2 3/4 tsp salt

Mix the water into the sponge, add the 2 3/4 cups of flour handful by handful, stirring 50 times after each. Add salt and mix in remaining flour by kneading on a bench for 2-3 minutes. Dough should still feel sticky

Allow to rise for 2 hours, covered. When it has doubled, shape into a round loaf. Place on a parchment lined baking sheet and allow to rise for about 1 1/2 hours. The loaf is ready when an indentation by a finger does not bounce back.

Slash with a sharp knife and bake at 215 degrees C for 35 to 45 minutes


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1:50 am  

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