They say good things come to those who wait & that is definitely true of this bread, no no knead, bread ready in an hour here. This is a 24 hour job but it is so worth the wait. Ever since getting the Green Kitchen Stories cookbook this one was calling me. I have actually had the ingredients waiting in the pantry for a weekend when time was on my side. And this weekend just gone I did have a little time.
Dark Danish Rye Bread, from The Green Kitchen
Makes 1 loaf
190g (6 1/2 oz / 1 cup) whole rye grains
60g (2oz / 1/2 cup) sunflower seeds
500ml boiling water
250ml plain yoghurt, at room temperature
3 tbsp clear honey
1 tbsp salt
1 tbsp fennel seeds
125g (4oz / 1 cup) dried cranberries
5 tbsp carob or cocoa powder
4 tsp fast action dry yeast
400g (14oz / 2 2/3 cups) whole rye flour
150g (5oz / 1 cup) whole spelt flour
60g (2oz / 1/2 cup) light spelt flour
*So I had rye flour....& 400g was way more than 2 2/3 cups! But the dough seemed to be the right consistency so I just carried on! And for the second round I just added less spelt flour. I didn’t have whole & light & so just used regular spelt flour.
Place the rye grains & sunflower seeds in a bowl & pour over the boiling water. Let it sit for 15 minutes, then add the yoghurt, honey, sea salt, fennel seeds, cranberries & carob or cocoa powder. Stir with a wooden spoon until well combined. Test the temperature with your finger; it should be just warm.
Stir in the yeast & then add the rye flour & stir until you have a smooth batter. Cover the bowl with cling film & leave for 1 hour at room temperature or until the yeast has worked it’s magic & the dough is slightly bubbly. Gradually add in enough of the spelt flour to form a dough that you can turn out on to a floured work surface & knead for 5 minutes. Add more spelt flour until the dough becomes firmer. It will be slightly sticky but quite heavy.
Form it in to a ball & place it in a clean oiled bowl. Slap some water on the top with your hands. Cover with clingfilm & chill for 8-10 hours....this is where the first round of waiting comes in.
Place the dough in a 1kg (2 1/4 lb) oiled loaf tin & press down with your fists to get rid of any air pockets. The dough should be quite sticky. Brush the top with water & dust with rye flour. Cover with a kitchen towel & set it aside to rise for slightly for 2 hours....round 2 of waiting.
Pre heat your oven to 200C / 400F. Place the loaf in the oven on the lowest shelf & bake for 1 hour. After an hour turn off the heat & leave the loaf in the oven for a further 15 minutes. Remove from the tin & leave to cool on a wire rack for at least 4 hours....I know, very hard not to cut a slice of bread just out the oven to slather with butter! But the wait is worth it & it is important to allow the bread to set which makes it easier to slice.
Place in an airtight container it will keep for a week.
This is good bread, well actually better then good. A little heavy & full of substance & sustenance it leaves you feeling satisfied & nourished. They say the cranberries are optional but I would definitely include them, those little bursts of fruit just add more texture & flavour.
If you like this you might like this Busy People's Bread
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