First home-made Rye Bread
I had my first go at making home-made rye bread and what’s better to use than the original Finnish recipe (found in the Nordic Bakery Cookbook). The recipe is pretty simple and if you follow the steps (and be patient), success is guaranteed!
14 g easy-blend yeast (dry yeast)
900 ml – 1 l lukewarm water
800 g wholemeal rye flour
2 tablespoons sea salt
3 baking trays, lined with non stick baking paper
Make sure the water is not too hot because it would spoil the yeast.
Stir well, cover with a clean towel and put in a warm place for overnight.
Mix in enough lukewarm water to form soft dough.
The dough will become sticky and soft.
The dough should double its size during this time.
Put your rings on baking trays and cover with tea towel, leaving to rest in warm place for another hour.
Preheat the oven to 200oC (425oF) Gas 7. Dust the bread with a bit of flour and bake for 30mins.
The result is delicious!!! Happy baking!!!