|Free form Rye Bread|
I flour the bench top and the proved dough is turned out onto this. I shape the dough into a rough rectangle and then roll up into a log shape. Doing this gives the bread a better texture. To prepare the bread tin, I use rice bran oil spray to coat the tin then sesame seeds, flaxseeds and poppy seeds are sprinkled over the sides and bottom of tin. In goes the dough log, use a pastry brush dipped in water to moisten the top of the dough and again sprinkle with the above seed mixture. Slash three times across the loaf with a sharp knife or use a pair of kitchen scissors. Pop into a preheated oven (200C) and immediately drop heat to 150C, bake for 30 mins.
There you have it, home made, beautiful healthy bread. You don't need to bake the dough in a bread tin, it looks wonderful just shaped into a long roll and slashed as per above method.
The exact recipe is as follows.
3 cups White Bread Flour
1 cup Rye Flour
1 Tablespoon of salt ( I use Pink Himalayan salt)
1 1/2 Tablespoon yeast
1 Tablespoon brown sugar
1 1/2 cups tepid water
30 grams melted butter
To Thermomix bowl add yeast, brown sugar and water
Mix for 2 mins on speed 2
Let rest for approx. 10 mins till frothy
Add flours, salt and butter
Knead for 6 mins
Turn out into greased bowl
Preheat oven to 200 C
Leave dough, covered, in a warm spot for about 40 mins till risen
Turn dough out onto a floured bench
Flatten into a rough rectangle and roll up into a log shape
Put into greased loaf tin
Put into preheated oven and turn immediately to 150 C
Bake for 30 mins till nice and brown.
|Light Rye and Seed Bread baked in a bread tin|