Scalded Rye Bread

All the ingredients in a bowl.  That is not wall paper paste, that is the scalded rye.

All the ingredients in a bowl. That is not wall paper paste, that is the scalded rye. click to enlarge

The final bread - decorated with pumpkin seeds

The final bread - decorated with pumpkin seeds click to enlarge

Like this recipe?  There are many like it in the book!

Like this recipe? There are many like it in the book! click to enlarge

What I baked to day - September 28 2012

Scalded Rye Bread

Ingredients

150 g dark or light rye flour
300 g boiling water
600 g whole wheat flour
300 g water
15 g fresh yeast (7 g dry; 3.5 g instant)
20 g salt
1 big tablespoon of honey
1/2 teaspoon ground cinnamon

Method

Day One

Measure the rye flour into a big mixing bowl and pour over the boiling water.  Stir, cover and leave overnight.

Day Two

If you are using dry yeast, dissolve it in the water and let it sit for 15 minutes.  Add all of the other ingredients, included the scalded rye from Day 1 and knead for 15 minutes. 

If you are using instant or fresh yeast measure all of the ingredients, included the scalded rye from Day 1 and knead for 15 minutes. 

Cover and let rise for 2 hours.

Pull it out of the bowl and divide it into two or three pieces depending on how big you want your loaves.

Stretch and fold each piece once and then flour your hands before shaping the dough pieces into tight balls.  Place them on a floury tea towel and cover with another tea towel.  Let rise for one hour.

Heat the oven to 230 degrees.  Transfer the dough balls to a baking sheet that is covered with semolina/polenta or non stick baking parchment.  Pop it in the oven and reduce the heat to 180.  Bake for 40 minutes.  Tap the bottom when time is up and pop in for another 5 minutes if the bread does not sound hollow.

Let cool completely and then marvel as it stays fresh for days...

If you like this recipe, find more like it in All You Knead Is Bread, available to buy on Amazon.