Cocktail Recipes Book
A recipe for rye bread
The more I make bread, the more I am convinced of the importance of the kitchen is in the best position in the house. When design and build our house, it was determined that the kitchen should have a view and be at the front of the house. Now that is six to fifteen years of ago Summer and get up early, kneading bread, because we have more, I am particularly happy to be in a sunny view of the distant mountain. Every time you make bread you're guaranteed a good ten minutes of contemplation as kneading, the mechanical rhythmic activity frees the mind to wander or switch off … very therapeutic. He has a vision thrown in is also an added advantage.
I have not always made bread. This is a relatively recent development. Making jam was the first breakthrough in self-sufficiency, Then came the day when our local supplier of rye bread, which makes a loaf that (miracle miracles), all children eat, decided to change recipes and use caraway in it … immediate rejection by the whole family.
We had stopped the wheat bread to try to help my son's allergies and found it helped most of us, whatever the occasional indulgence of fluffy white bread, I wanted to stay outside. There was no other alternative, which would make the leap in the manufacture of bread. The main reason is that they seemed to have survived so long. First the mixing and kneading and rising, then knocking and forming loaves, a second fermentation and cooking purpose. Who could keep track of everything in the chaotic life of a family of three children?
So I finally take the plunge, turn to my friend Nigel (Slater, but namedropping and Nigella (Lawson) are ever present in my kitchen, and book, course) and find a recipe for white bread, simpler to start with white, I think. Well, the first attempt was a reasonable time so the bread huge and if my son still remembers that it was a bit doughy in the center. Second test, I had two loaves very perfect and I been on a roll.
Now to find a recipe for rye bread. It seems that 100% rye is usually performed by the sourdough method and could not go to see my family for so satisfied with half rye and half / recipe whole wheat … triumph. Well, my son Geek food have complained that it was a bit too sweet, next time it reduces the amount of honey, but this recipe has been our food from the base, and now I'm actually installed in my kitchen, looking for every two days, while I strive to maintain the level of supply the increasing demand.
Anyway, finally, to the recipe:
500 g rye flour
450 g wheat flour and more for kneading
50 g flour
1 tablespoon salt
1 package instant yeast 10 g
1 tablespoon honey
3 tablespoons tablespoons oil
670 ml of milk
125 ml of water
Heat milk until warm. Mix the flour and salt in large bowl. Make a well in the center and put in the yeast, then honey, oil, pour top with hot milk and water and mix. When you turn on floured surface paste (it will be very sticky) and knead for 10 minutes. You need to keep adding flour while kneading. It is better too dry or too sticky – you can always add more flour, but too dry for dry and hard bread. After 10 minutes, put in container plastic bag and leave it in a warmish place for two hours or more. Then down, pressing firmly on the air, but not too much kneading, then formed in two or three loaves on baking sheet, cover again and let rise for one hour. And bake for 30 minutes at 190 ° C until the hollow sound when touching the underside of the bar of bread. Cool on a rack
So how I can keep track of bread between two executions of school meals and rest? Well, I did not. There are times when I start the optimism in the pan, let rise and four hours later borne in mind, falling, forget to turn the oven took a day or less rising time by time, which is cooked. There seems to be very forgiving though – what to do for him, usually get bread at the end, may not always be perfect bread, but variety is the spice of life after all. There was a time when he had finished cooking at the time I had to run the school, so I asked my husband to take in ten minutes … .. At the time I had a very useful weapon against intruders. We do not eat … I think rivet for lunch …!
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