is a Raymond Blanc Rye Bread recipe for wheat free bread.
This is what Raymond Blanc had to say:
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.
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
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."
for Rye Bread
to make Rye Bread
kg rye flour
20 g fresh yeast
800 ml tepid water
20 g sea salt
your oven to 200ºC.
the yeast in a little of the tepid water.
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.
together for about 20 minutes until smooth then leave to
rise for 2 hours in a warm place.
the dough lightly then make a round loaf and leave it to
rise with the folded side rather than the smooth side facing
30 minutes flatten the dough once more then turn it and
leave it to rise for a further 30 minutes.
a small container of water in the bottom of your oven and
bake the loaf for 25 minutes.
the oven down to 180ºC and bake for 10 more minutes.
ready the Rye bread will make a dry hollow sound as you
tap it with you knuckles. Leave to cool on a wire rack.
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.
1 large Rye Bread loaf
adapted from the crusty plain bread in Rita Greers Gluten
free cooking, Thorsons 1983)
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