by jenny_haddow » Tue Jul 07, 2009 6:25 pm
Hi Jim,
I made it in the bread machine on a rapid setting, although I have made another since and did the dough in the machine and rose and baked it in the oven. Both were pretty much the same in texture, and just about doubled in size. Lovely flavour, you can just eat the bread on its own, but it does go down well with a bit of mature cheese.
Recipe.
500gr flour. You might want to mix white or wholemeal with the rye.
125gr Rye improver courtesy of Mick Heaton's website.
25gr yeast
350gr warm water
1tsp salt
I put that lot into the machine on a dough setting, 45 minutes. Put the dough into a loaf tin and rose it in the oven (turned off) with a tray of boiling water in the bottom until it had doubled in size. Ramped the oven temperature up to about 200c (left the water in the oven) and cooked for about 30 minutes maybe more. I tend to follow my instinct, not the timer when I cook, so it might have been 35minutes. Turn out and cool on a rack. Great bread, heavier than your average farmhouse, but the taste makes up for it.
HTH
Jen