I've been experimenting with rye flour lately, mixing it with white or wholemeal bread flour. Here's the latest effort using the following.....
850gr bread flour rye and white 50/50
2 tblsp olive oil
2tsp salt
20gr fresh yeast or 2tsps dried
1 tblsp honey
3 tsps sour dough bread improver
2 tblsp fennel, cumin and mustard seeds mixed
485 ml warm water
I put it all in the Panasonic on a dough setting, then rose it in the oven with a tin of steaming water. Cooked for about 25 minutes at 220c.
I've spatchcocked a chicken and have it marinading in a middle eastern style sauce, and that's going on the barbecue later. So, that with some salad, cous cous, and this bread should make for a very tasty supper.
Cheers
Jen
I've just cut it in half (it was a bit warm, but had to try it) here's a picture...