Showing posts with label rye. Show all posts
Showing posts with label rye. Show all posts

Monday, July 29, 2013

Spelt Rye Bread



I have to make a confession. I have tried many times to make decent bread using spelt flour... and failed. I know that spelt has less gluten, much less gluten, than regular wheat flour. I also know that, aside from being quite trendy it is very healthy for you. And super tasty. So, I decided to try once again. But with a twist. I decided to compensate for the lack of gluten by adding some. And I also gave the bread a flavor boost by adding a mixture of flours. This bread, with my own combination of whole wheat, rye and spelt flours is super delicious and even 'safe' for vegans. By that I mean, it includes only the basic four ingredients needed for bread: flour(s), water, yeast and salt. Oh, and the added gluten. No eggs or honey. So try this and let me know what you think. It rises slowly but is well worth the effort.

Here's What You'll Need (for one large loaf - about 2 lbs (1 kg.):
2 cups whole wheat flour
1 cup whole rye flour
1 cup whole spelt flour
2 Tbs. instant dry yeast
about 2 cups water
2 Tbs. gluten
1 1/2 tsp. salt
2 Tbs. sugar (brown sugar optional)

Here's What You'll Need To Do:

1. Mix the flours and the yeast evenly in a large bowl. Add the sugar, salt and gluten and mix thoroughly.

2. Add the water gradually, mixing by hand, until you have a soft fairly sticky dough. Work slowly as the whole grains need time to fully absorb the water. When all the water is absorbed, cover and let the dough rest for about 20 minutes. This is the autolyse, sort of. A true autolyse would be without the yeast.

3. Remove the dough to a lightly floured surface, and knead, with stretching and folding, to develop the gluten. After a few minutes the dough will come together and become less sticky and more elastic.

4. Place the dough in a lightly oiled bowl, cover, and let it rise until doubled in volume, about two hours. This bread will rise slowly, even with the added gluten so don't be surprised if it takes a while.

5. Remove the dough from the bowl. Gently shape it into a loaf form, and place it in a 9 X 5 (23 cm X 13 cm) loaf pan that is lightly oiled. Let it rise, covered, until it is just higher than the edge of the pan.

6. About 20 minutes before the end of the rise, preheat the oven to 375 F (190 C). Bake the bread for about 35 minutes or until it sounds hollow when tapped on the bottom. Cool on a rack completely before slicing.

7. Enjoy!!


Thursday, March 21, 2013

Whole Wheat Bran Bread


As you might imagine, I read a lot of recipes for breads of all kinds. I mean, a LOT of recipes for bread. I have lots of cookbooks (maybe a couple of hundred) and even more pdf's of even more. Maybe thousands. I'm not kidding. And I'm always looking for another angle on bread making. I mean, when you get right down to it, there must be an infinite number of variations on bread starting with the basic 4 (flour, water, salt, yeast) and on from there adding sweeteners, and oils and dried fruit and nuts and seeds and... You see, the list is long. So, it is always comforting to me, after reading a lot of complicated and involved recipes, to come back to something basic, but still delicious and, of course, healthy.

This recipe is a variation of one I have used for a long time. It uses regular bread flour (or AP flour) in combination with whole wheat and rye. In addition, there is a substantial amount of bran which adds flavor, texture and fiber. All good things. You really should try this bread, Not only does it taste great, but it also is good for you. Oh, and one more thing. It keeps for several days at room temperature and makes incredible toast. TRY IT! You won't regret it.

Here's What You'll Need:
3/4 C whole wheat flour
1/2 C whole rye flour
1 C bread flour (or AP flour)
3 Tbs. gluten
1 1/2 tsp salt
1 1/2 C wheat bran
1 Tbs. brown sugar or demerrara sugar
1 Tbs. dry yeast
1 3/4 C warm water

Here's What You'll Need To Do:

1. Sift the flours with the gluten into a large bowl. Add the salt and stir to mix evenly. Add the bran, the sugar and the yeast and mix evenly.

2. Slowly add about 3/4 of the water while mixing. Continue add ing the water as needed, to form a shaggy dough. Remove the dough to a lightly floured surface and knead gently for a few minutes adding flour or water as necessary. The dough will remain a little sticky. Do not add too much flour to 'dry out the dough'. This will only make the dough too hard and dry in the end. Resist temptation.

3. Place the still sticky dough in a lightly oiled bowl, lightly covered with flour sprinkled over, turn to coat, then cover and let it rise until doubled. About 2 hours.

4. Form the dough into a tight boule or a loaf in a 23X13cm (9X5in) loaf pan. Cover and let the dough rise again until it rises over the edge of the pan (or becomes quite puffy as a boule).

5. About 20 minutes before baking, preheat the oven to 350F (180C). Bake the bread for about 45 minutes or until the crust is quite crisp, and the loaf sounds hollow when tapped on the bottom.

6. Cool on a rrack completely before slicing (if you can wait)!