All posts tagged “bread

A Light Rye Restart

I have been neglecting this project all summer because really, who wants to stay inside and blog when there’s ample sunshine, tennis, travels and other glorious non-work things to indulge in for a good 2 or so months? So even though I planned to take more food photos and try some more recipes during my very long production break from my day job; other than one giant post-xmas lunch splurge I have done absolutely no creative cooking since December. I wish I could say I’m apologetic but then it’s been pretty easy once other priorities took hold as is the way with life I guess.  I envy those who can be incredibly consistent with their hobbies, I guess with me I’m incredibly consistent on how inconsistent my passions lie at any one time. I have a long string of hobbies and any or a lot of them can take up my mind at any point in time. If you think that was a tricky sentence to read, try living it out.

Anyway this all sounds like an incredibly lame non-apology on why I haven’t posted in the last couple of months but let’s just leave it at I was “BUSY” and move on to restarting Not So Lazy Sundays with a little bit of rye?

Sometimes some recipes come about because of a huge oversight. I had one of these when I was trying to start a fresh no-knead loaf for a get-together, and instead of putting the required white flour, I added rye, and ONLY rye instead. It was late, the light was dim and I may have needed glasses. Usually you always add rye flour together with white/brown because rye flour doesn’t have much leavening properties, but somehow this turned the recipe into a dense and moreish fruit and nut loaf. Not as sweet as raisin toast but sliced thin, toasted and spread with butter, it’s a perfect breakfast or snack.

Cranberry & Macadamia Rye Loaf

Cranberry & Macadamia Rye Loaf

No Knead Bread Base (makes 2 loaves)
6 cups rye flour
1.5 tablespoons yeast
1.5 tablespoons salt
3 cups lukewarm water

Filling (Per Loaf)
1 cup dried cranberries
2/3 cup chopped macadamias

Dissolve the salt and yeast in the water then add to the flour in a big plastic container with a lid with a least  2/3 room for mixture to rise. Mix roughly, attach lid and leave in a dark place for at least 24 hours. If the temperature is too warm then leave in the fridge for 36+ hours.

Preheat the oven to 220C/428F.

Once dough has proofed, divide the mixture in 2. With wet hands pat out the mixture, sprinkle the cranberries and nuts over the top, fold the mixture in and knead a few times so the fruit and nut is mixed in. Transfer mixture to a rectangular loaf tin. Bake at 220C/428F  for 20min and then at 200C/390F for a further 15min or until brown and hollow when tapped.

Cranberry & Macadamia Rye Loaf
Cranberry & Macadamia Rye Loaf

No Knead Rye Bread

This weekend at tennis, I hit a forehand down the line off a relatively slow and high bouncing backhand slice. I hit it with such ferocity that the topsipin landed the ball within 0.5m of the baseline and then lodged the ball into the back fence at around 1.8 meters high on the other side. It felt freaking awesome, but unfortunately it was something that I would find hard to replicate. Only on the rare occasion when my entire kinetic chain works together with my brain that I’m capable of such shots.

Unlike my wayward forehand, this bread recipe works…like all the time.

I personally never knew making my own bread to be this easy…when I came across the “no knead” method… it was a holy crap where has this been all my life type easy. I won’t go in behind the science but you can read more about it here.

Fresh Homebaked Rye

No Knead Rye Bread

Makes around 2 x 1 pound loaves

2 cups white flour
1 1/2 cups rye flour
2 tablespoon salt
1 3/4 cups water
1 teaspoon yeast
1 teaspoon caraway seeds

Mix yeast and water together until yeast is relatively dissolved. In a big mixing bowl add the flour, caraway seeds and salt, mix, then add the yeast/water mixture. Mix until flour is incorporated. Don’t go overboard, for remaining floury bits, use wet hands to mix in.

Transfer into a plastic container (make sure it’s at least 3x bigger than your dough mixture), then leave it somewhere darkish and room temperature for 12-18 hours. (this is the most important part, don’t be tempted to use the dough early)

When dough is ready (when its bubbly and doubled in size, you’ll know). Use wet hands to take about half the dough. Stretch and fold it a few times and then shape into a ball. Line some baking paper with flour, plonk the dough on the paper. Flour the top, slash and sprinkle some more caraway seeds on top. leave for 15min.

Turn oven on to highest setting (250C/480F). preheat a cast iron oven (e.g. Le Creuset, including lid) for around 30min.

Plop the dough together with the baking paper into the cast iron oven. Bake with lid on for 30min. Take lid off, take the temperature down to 200C/390F, use tongs to remove the baking paper for the bottom (you can leave it on but you’ll get a less crusty bottom) and bake for another 20min or until bread is golden brown.

Set the bread on a cooling rack. Don’t slice it whilst its warm unless you’re going to eat it then. I KNOW IT’S BLOODY HARD TO RESIST FRESHLY BAKED WARM BREAD but you’ll thank mewhen the bread doesn’t cool into a gummy mess.

 

Fresh Homebaked Rye

 

Fresh Homebaked Rye

 

BOOYAH, you should have your very own deli like loaf. You can refrigerate your left over dough for around a week after you made it.

After writing this I’ve realised step by step instructions photos might help, but I’m too lazy to do so now, I might make a video later. In the meantime check out this really informative post on Simply So Good

 

Fresh Homebaked Rye