light rye

This light rye is super easy to manage. The only real rule is to give it proper proving time. Denser breads take longer and the temperature of the day always has to be considered.

24 NOVEMBER 2024

ingredients

makes two loaves

30g fresh yeast or 20g dry yeast
300g full cream milk
370g water
30g EV oil
30g honey
660g strong flour + extra for preparing the loaves
250g coarse rye flour + about a tablespoon for the top [1]
10g fine sea salt

[1]I use my Nutribulet with the grinding blade for small quantities and find freshly ground grains give a superior product.

PICTURED LEFT the folding and rolling

easy to handle

Weigh the yeast, milk, water, oil and honey into a large mixing bowl and whisk by hand until the yeast is dissolved. Add about half a cup of strong flour and whisk in. Set in a warm place and rest until it starts to bubble. Add the remaining strong flour and the rye, work with the dough hook on low for 2-3 minutes, then add the salt and continue working for about 5 minutes, scraping the sides down once during that time. When you stop kneading it should have come together in a slightly sticky ball. Cover with a damp towel and allow to double.

Lightly flour your hands, punch the bread back, scrape it out onto a clean surface and knead vigorously with a little extra flour for a few minutes. Cut and shape as required and put onto baking sheets covered with silicon mats.

Allow to prove.

preheat oven to 220°C
Bake until golden and the base is properly cooked and then turn onto a rack to cool. This is a very moist textured bread and cut immediately it can appear not to be properly cooked.

PICTURED above….THE cooked light rye
PICTURED ABOVE….cutting the dugh for shaping
pictured right smoked oysters
click on the image to go to the recipe

topping sugestions

This light rye buttered and served with oysters is terrific. We also love it buttered and served with house-smoked oysters a dab of horseradish cream, red onion and chervil.

sadly we no longer use Tasmanian Atlantic salmon. We miss it a lot and are now doing the same sort of toppings with fish we have smoked ourselves.

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