Artisan Rye Bread That's So Delicious and Easy To Make There Has To Be A Catch?
Course Side Dish
Cuisine East European
Keyword Artisan, Bake, Dough, flatbread, Rye
Prep Time 15minutes
Cook Time 40minutes
Rise Time 3hours
Total Time 3hours55minutes
Author cooking at home is fun
2Tspdried instant yeast
Using a stand mixer bowl, add all dry ingredients and mix while dry to combine into a consistent mixture.
Warm water to 35ºC / 95ºF. The most simple way is to add one cup of boiling water to two cups of room temperature water. That’s more water than you need, it’s just a simple way to do it. Measure 390ml of water and pour into stand mixer bowl.
Mix using a dough hook for between 5 to 10 minutes. Resist the urge to add water or flour if you think it’s heading in the wrong direction. Trust the recipe first. Once the dough is smooth, it’s ready.
Form the dough into a ball by hand. Return it to the stand mixer bowl, cover with a shower cap or cling wrap, followed by a tea towel on top to keep it warm,. Place in a warm spot until the dough doubles in size. About 2 hours.
Once it has risen, knead it for 30 seconds on a floured bench to de-gas.
Preheat oven to 210ºC / 410ºF.
Form it into the shape you want it to be when cooked and put onto baking paper on a baking tray. Cover with a tea towel and leave in a warm place to rise again by about 30 to 50%. About one hour but up to 2.5 hours.
Cook for about 40 minutes at 210ºC / 410ºF. The bread will sound hollow when you tap it.