Rye Bread

Here at home we love bread. I usually bake it (instead of buying) and freeze to eat during the week . Contrary to popular belief , making bread is not necessarily hard work. If you have a food processor, great, and because the now-how comes from sensitivity and experience, nothing better than to get to work – you’ll see that soon you’ll be an expert.

There are some tricks you can use when making bread ;

Temperature is everything
If you use warm water instead of cold , it will ferment faster, but you can get a more complex flavor with cold water ( it will ferment very slowly ) .
When you leave the bread to brew, the time it takes to double in size , always depends on the season , and even the temperature of the room where you place it. So when following a recipe , do not be surprised that the referenced times do not match with yours.

Yeast
To activate the yeast , I usually add to the water where I dissolve it , half a teaspoon of sugar. This is more relevant if you are working with dark flour.
You can buy yeast at the bakery , and store in the refrigerator for several days .
For the sake of convenience I use dried yeast . Comes in dosed packets and it’s much more handy.

Time
Time is everything when making bread. Normally the delay is all in the time of growth of the dough, usually involving 2 steps . The first is mandatory , the second is not .
After making the dough , let it rise until it doubles in size .
Then you can bake right away or you can knead again. Advantage of a second growth? Creates more flavor and those air bubbles on the bread, will have a more uniform size.
This recipe for bread grows overnight, so don’t worry too much with the growth time .

Flour
Here at home I tend to use whole grain flour , because I prefer the flavor and is healthier . I buy it in a miller and it’s grounded by order.
If you do not have access to a miller , ask in a bakery .
If you are making a whole flour bread or a rye bread , it will take more time to grow. Helps if you put part of white wheat flour and part of another dark flour.

Encouraged ?
And now the recipe …

1

ingredients ( for 1 kg of dough) :
400g Wheat Flour
600g Rye Flour
1 package dried yeast ( follow the manufacturer’s recommendations )
600ml Cold Water
1 tbsp of Salt

Dissolve the yeast in the water .
To knead by hand , combine all the ingredients in a large bowl and with a fork , stir until the dough get’s a texture of wet sand .
Place the dough on a floured surface and knead it (4 minutes).
If you have a food processor , place all ingredients and let it knead about 2 minutes . For this amount of weight , you need to make 2 batches.
Place the dough in a bowl, cover with a cloth and leave to ferment overnight.
In the next day , preheat the oven to 200 º C , and place a bowl of water inside.
Place the dough over parchment paper ( this quantity gives you 4 breads) and let it bake for 30 minutes.
Climb up the temperature to 250 ° C and leave another 20 minutes.
If you have a cooking thermometer, confirm if the internal temperature of the bread is around 98 º C.
Place on a grill and let cool completely .

To freeze, simply put the bread on a bag, and to unfreeze, remove 1 hour before eating and leave at room temperature.