malt vinegar rye bread
Mon, 6 April, 2015
There are some myths surrounding rye bread. You can't eat it freshly baked. It only goes well with things like lox and pastrami. It's not suited to be toasted. It's stodgy, dense and gloopy.
The first point I'll agree with: when fresh, it's hellishly difficult to slice and it will crumble into oblivion before you lift it to your mouth. But the further are mere assumptions. You can certainly have a ham sandwich on rye, cheese, jam or even bacon. Rye keeps well especially wrapped in oiled paper but when it goes slightly dry by all means stick it in the toaster, just not for long. Delicious. And the last myth - it's not fluffy that's for sure, but far from stodgy. Guess what - your gut much prefers it to the great sliced white.
The recipe is Dan Lepard's from 'Short and Sweet'. I've cheated a bit: Dan tells you to use only rye flour but I mixed in a little white just to make it a bit lighter. Just to defy the gloopiness myth. But do try it with all rye, exept it'll need to be light rye flour if you can get it.
malt vinegar rye breadServings: 1 loafTime: 4 hours
- 450ml warm water
- 30g fresh or 3tsp fast action yeast
- 500g dark rye flour
- 150g strong white flour
- 1 tbsp. coriander seeds
- 2 tsp caraway seeds
- 50g honey
- 75ml malt vinegar
- 25ml vegetable oil
- 3 tsp salt
1. Pour the water into a large bowl (a standing mixer with a paddle attachment will do the job well), crumble or sprinkle in the yeast, add 200g rye flour and mix well. Leave to stand for half an hour until very bubbly.
2. Add the rest of the ingredients and beat very well into a thick sticky dough. Line a baking tray with baking parchment and transfer the dough onto it, dipping your hands in more rye flour. Shape into a ball and place on the sheet or on the bottom of a baking cloche. Sprinkle the top with flour, cover with a tea towel and leave in a warm place for 2 hours to rise and spread by about a third.
3. Preheat the oven to 200C/390F/gas 6. Spray the inside of the oven with water and immediately put the bread in. Bake for 50 minutes until brown, cracked and crusty. Let it cool completely on a wire rack and wrap in oiled paper. Leave overnight before slicing.