Recipe: Rye bread
- Details Category: First course Published on Saturday, 08 December 2012 14:17 Written by Adrian :
The addition of a little grated cheese to this loaf is unusual. I included it initially on a whim, but then enjoyed the way it seemed to increase both the depth of flavour and moistness of the loaf. Leave it out if you wish. It's no big deal. I used a deep loaf tin, lightly floured. These loaves keep very well for several days – and make cracking toast. If spelt flour remains elusive, then use standard wholemeal. Makes 2 large loaves. - Nigel Slater.
- rye flour 400g
- wholemeal spelt flour 400g
- strong white flour 100g
- easy-bake dried yeast 10g
- fine sea salt 1 tsp
- warm water 600ml
- honey 3 tbsp
- shelled walnuts 100g
- grated parmesan 75g
- Put the flours into a warm, generously sized mixing bowl with the dried yeast and salt, and mix well.
- Lightly warm the water with the honey, stirring to dissolve, then pour into the flour and yeast. Mix the ingredients to form a sticky dough, then tip on to a floured board or work surface.
- Form the dough into a ball, then knead by hand, pulling and stretching the dough, for a good 4 or 5 minutes.
- Lightly oil the bowl then return the dough to it, cover with a tea cloth or clingfilm, then set aside in a warm place for about an hour, until the dough is half as big again.
- Remove the dough from the bowl, place on a lightly floured board and knead again, briefly, for just a minute or two, incorporating the walnuts and parmesan as you go.
- Divide the dough in half, then place in the prepared loaf tins, cover and set aside for a further 30 minutes until risen.
- Set the oven at 220C/gas mark 8. Bake for 30 minutes, until crisp on top.
- Remove from the oven, leave for 10 minutes in its tin, then lift out and leave to cool before slicing.
- To keep, wrap in foil or kitchen film and set aside. It will also freeze well.