Thursday, October 18, 2007

Breakfast Thursday 18 October 2007 - October Rye

Breakfast was October Rye bread and coffee

October Rye
200 ml water
15 g dried yeast
2 tablespoons golden syrup
115ml semi skimmed milk
10 g Symingtons dandelion coffee powder (for colour)
5g salt
300 g rye flour
150g very strong white bread flour
1 tablespoon caraway seeds

Combine the water with the golden syrup & yeast and leave to bloom.

When yeast as bloomed, add the milk, dandelion coffee powder, salt and rye flour and beat into a batter/sponge. Leave the sponge to rise for about 1 hour.

Beat down the sponge and add the white flour & seeds. Knead well and leave to rise again until doubled in bulk.

Beat down, knead and rise once more. Then form into a loaf and place in a 2lb bread tin. Leave to rise one final time before baking in a hot oven for about 20-25 minutes, until the bottom sound hollow when tapped.

Makes one 800g loaf.

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