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.

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 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 .

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 …


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.