Rye Bread – Part 2 – The Final Touch Recipe Video
Let's check out how to make Rye bread.
Ingredients
For 2 loaves sour dough
50g mother culture
100g flour
20% rye
80% spelt
100g water
Directions
In high tin 50g mother culture Take 100g flour 20% rye 80% spelt 100g water and let it rest for 12hrs
Then in 400g flour 20:80 400g water and let it rest for 7-8hrs.
Take 1kg starter, add 1300g flour 20:80 700g water Keep for 3mins . Knead and let it rest for 20mins.
Remove from bowl knead for 3mins and slap for 20mins. Let it rest.
Add salt knead & slap for 3mins.
Half fold corners and then place in coconut buttered tin. Leave for 3hrs then bake place in hot oven pre heat 200 c then cook at 180 15 mins and then reduce to 140 and bake for 40 mins until brown.
Then in 400g flour 20:80 400g water and let it rest for 7-8hrs.
Take 1kg starter, add 1300g flour 20:80 700g water Keep for 3mins . Knead and let it rest for 20mins.
Remove from bowl knead for 3mins and slap for 20mins. Let it rest.
Add salt knead & slap for 3mins.
Half fold corners and then place in coconut buttered tin. Leave for 3hrs then bake place in hot oven pre heat 200 c then cook at 180 15 mins and then reduce to 140 and bake for 40 mins until brown.
Editors Review
This is the second and final part of the Rye Bread recipe. This part talks about finishing the dough and baking it. It is higher in fiber than a white bread and has a strong flavor too! Watch this video for more details!Comments
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