|
| RYE
BREAD |
RECIPE |
 |
This
is a Raymond Blanc Rye Bread recipe for wheat free bread.
This is what Raymond Blanc had to say:
"I
often welcome people with wheat allergies to the Manoir,
in fact the husband of our florist is a case in point
so in the early stages I had someone to go to for advice.
A
recipe for Rye bread will always I'm afraid be a lot
heavier than ordinary bread but this is not to say that
it is less enjoyable.
One
of the breads that I love the most is the black rye
bead of Russia.The fact that I generally have it with
lashings of caviar and sour cream of course helps, but
I've gotten to that age now when I like to treat myself."
Ingredients
for Rye Bread
1
kg rye flour
20 g fresh yeast
800 ml tepid water
20 g sea salt
How
to make Rye Bread
- Preheat
your oven to 200ºC.
- Dissolve
the yeast in a little of the tepid water.
- Mix
the salt with the rye flour then make a well in
the rye flour and pour the dissolved yeast and the
remainder of the tepid water into this.
- Knead
together for about 20 minutes until smooth then leave
to rise for 2 hours in a warm place.
- Knead
the dough lightly then make a round loaf and leave
it to rise with the folded side rather than the smooth
side facing up.
- After
30 minutes flatten the dough once more then turn it
and leave it to rise for a further 30 minutes.
- Place
a small container of water in the bottom of your oven
and bake the loaf for 25 minutes.
- Turn
the oven down to 180ºC and bake for 10 more minutes.
- When
ready the Rye bread will make a dry hollow sound as
you tap it with you knuckles. Leave to cool on a wire
rack.
Comment:
This
Rye Bread will always be a lot more heavy than a wheat
based recipe, but feel free to experiment, using perhaps
half rye, half potato flour or a mixture of some of
the flours from the Simple
Bread recipe.
Makes
1 large Rye Bread loaf
Raymond Blanc
(Recipe
adapted from the crusty plain bread in Rita Greers Gluten
free cooking, Thorsons 1983)
|
