I have been wanting to make a “new” bread, one that does not bloat me as much and also hopefully takes a little while longer before it goes stale/rock hard. I came upon this recipe for Rye bread, and tried it.
The “challenge” was trying to get hold of rye flour. I went to all the usual places but had no luck. Aventually my wife suggested she has a look for it in the Wellness Wharehouse in Cape Town, and I am glad to say there is loads of it, and also it is not to badly priced.
The first thing I noticed when I made my first rye bread was that it did not rise nearly as much as a my standard loaves, as the gluten in the rye reacts differently to the yeast, and that is also why much of the rye bread on the shelves are not a 100% rye. Check the labels to see what percentage is rye.
For me, a 75% rye bread worked the best mixed with cake flour. I suggest you experiment and see what works the best for you.
Ps. Some of he loaves was still editable after three days, and I even had a slice on the fourth day after it was toasted.
3 cups rye flour
1 cup cake flour
2 table spoons olive oil
1 tea spoon sugar
1⁄2 tea spoon salt
2 tea spoons dried yeast
approximately one cup of luke warm water
First dissolve the yeast in about a third of a cup of water. Let this stand until the yeast has dissolved, for about ten minutes.
In a mixing bowl add all of the ingredients, flour, oil, sugar, salt and give it a good mix. Now add he yeast and give another good stir. Add the rest of the water and keep on mixing until you have a sticky dough. Note, this dough does not become “springy” and dry like most breads do.
Place the dough in a well oiled or buttered cast iron pot (or bread tin). When baking in a fire, times and temperature may vary, so I will usually check it after 30 minutes, but if you decide to do this in the oven, 160°C for approximately 45 minutes should be enough.
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