"Lighter" Rye Loaf
Bread loaves made with 100% rye flour can be heavy and dense. This lighter loaf is made with a mix of rye and white wheat flour
Servings: 12 slices (one medium loaf)
- 300 ml warm water
- 1 heaped tsp yeast - dried active - I used the one for hand baking
- 250 g strong white flour
- 100 g rye flour
- 100 g strong wholewheat flour
- 1 tsp salt
- 1 tbs oil - olive / rapeseed / hemp etc.
Pour the water into bowl, add the yeast and swirl to it is dissolved. Add the other ingredients.
Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).
Cover with cling film and leave in the fridge overnight. It should more than double in size.
In the morning turn out onto a floured board and gently knock the dough back. Shape into a loaf and place on a floured silicone mat on a baking tray. Leave somewhere warm until doubled in size again.
Place in a preheated oven at GM7 / 220C / 425F and bake for about 40 minutes. For a crustier loaf place a small dish of water in the oven under the loaf.
When it is done it will lift off the sheet and sound hollow when tapped. It always takes longer than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 1loaf | Calories: 1726kcal | Carbohydrates: 338g | Protein: 50g | Fat: 20g | Saturated Fat: 2g | Sodium: 2350mg | Potassium: 1004mg | Fiber: 29g | Sugar: 2g | Calcium: 96mg | Iron: 17.7mg