Don’t ask me how rye flakes ended up in my pantry. Sounds healthy enough, but I have no idea what to do with them! I read that they can be interchanged with oat so I was thinking I could put them in bread, since part of my goal this month is to bake my own breads. I took a nibble, and it didn’t taste too strong so I went ahead with it. I even ventured to make up a bread recipe loosely based on other ones I found that were not quite what I wanted. A bit of a risk since Im a novice bread baker. But to my surprise it turned out really good! The rye flakes themselves give a pleasant grainy flavor and texture to the bread, but I have to say, they are much firmer than oat meal which more or less disappears into the bread. We liked the added bite it gives. I read about soaking whole grains to bring out their sugars and flavors. So I did that, not sure if it made a difference.
Here is what I did:
- 1c white wheat flour
- 1/3c rye flakes
- 3/4c hot water
Combine the three and keep in the fridge overnight. Take out about an hour before starting the rest of the dough so it comes to room temperature.
- 1/4c warm water
- 1 packet active dry yeast
- 1 tsp sugar
Combine and let bloom for 10 minutes till frothy.
Mix yeast water with the soaked flour above. I used my hand to get it well incorporated. Then add:
- 1/4c molasses (or a mix of molasses and honey for a milder sweeter taste)
- 3TBS melted butter or oil
Stir well then add in:
- 2c bread flour
- 1 1/2 tsp salt
Put the salt on top of the flour and mix it in. I did this to minimize salt contact with the yeast, since salt can kill yeast (and Im paranoid about that).
Knead the flour making a soft dough, add more flour if necessary. Knead for 10 minutes. Place in a greased bowl and roll around to coat the outsides. Cover with a damp cloth and keep in a warm place for 1-1.5 hrs till almost doubled.
After I had already shaped my loaf, I found this wonderful video with very helpful hints.(It is more clear than my explanation)
Press the dough into a rectangle shape and fold it into thirds. Let rest 10 minutes then take the small rectangle with the narrow edge in front of you and roll it very tightly, keeping surface tension on the outside of the dough. Pinch together the end. Roll your hands over it a few times to even it out.(mine was uneven, so I wish I had seen this in time. Still tasted fine!) Then place in a greased 9×5 loaf pan, cover loosely and let rise till it crests above the rim of the pan(mine took almost 2 hours in the cold weather). (Most recipes say to cover with plastic wrap but I never buy that. This time what I did is use the plastic bag from some tortilla wraps that we had finished and it works really well. I just put the whole loaf pan inside and sealed it.) Slit down the middle with a very sharp knife (optional).
Preheat oven to 350 during last half hour of rising time. Bake 40-45 mins until golden, pulled away from sides of pan, and sounds hollow when tapped on the bottom. Cool on a wire rack.
I’m sending this to Yeastspotting on Wild Yeast Blog!