23 November 2013

Bookshelf:Dark Danish Rye from The Green Kitchen



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.

It’s not difficult, it is just like a lot of really good things it takes a little time.step by step...they do say patience is a virtue.

Dark Danish Rye Bread, from The Green Kitchen

Makes 1 loaf

Ingredients

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.


Directions

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
One year ago Passion Fruit Mousse
Three years ago Yucatecan Guacamole with all the Trimmings


Enjoy!

20 comments:

  1. Looks and sounds fabulous! Do you think you could add a bit of chilli or pepper to give it a bit of "bite"?

    ReplyDelete
    Replies
    1. Thanks! Well I like to add chilli to just about everything so I would say yes!

      Delete
  2. Looks insanely good, Mairi, and to me the whole point of bread-making is having patience and the joy of just letting it do its own thing. I'm totally trying this, and now you've introduced me to a new book I want to add to my collection!

    ReplyDelete
    Replies
    1. Thanks Sue, it was certainly worth the wait! And yes I think you would love this book :)

      Delete
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