Jon Denley, chef manager at Column Bakehouse in Plymouth, shares his Danish rye bread recipe to celebrate Flavour Fest
www.columnbakehouse.org
Makes 1 loaf
Oven temp 200°c / gas 6
Start
- Tepid water 85g
- Dark whole rye flour 85g
SOAK
- Rye kibble 20g
- Pumpkin seeds 10g
- Linseeds 10g
- Sunflower seeds 10g
- Boiling water 50g
MIX
- Tepid water 110g
- Black treacle 15g
- Fresh yeast 5g (10g if using dried yeast)
- Dark rye flour 170g
- To start: mix the water and flour together and leave covered in a warm place. This will need to be done 48 hours in advance.
- To soak: mix the rye and seeds together and pour the boiling water over the top. Cover with clingfilm and leave to soak for 1 hour, then drain off any excess water and allow to cool completely.
- To mix: place the water, mixture from step 1, treacle and yeast together in the bottom of the bowl. Add the flour, soaked seeds from step 2 and the salt. Make sure the salt sits on top initially. Using a wooden spoon, mix all the ingredients together to form a smooth dough (although it will look more like a thick paste than a dough).
- Lightly oil the base and sides of a 700g loaf tin. Using a spatula, place the dough in the tin and spread evenly, then dust the top with rye flour and leave in a warm place to prove for 45 minutes to 1 hour. The dough will double in size and the top should crack and look a little like tiger skin.
- Place in a preheated oven at 200°c / gas 6 and bake for 30-40 minutes. Remove from the tin and allow to cool.
- Serve with potted shrimps, a wedge of fresh lemon, red onion and fresh herbs.
You will need
Start
- Tepid water 85g
- Dark whole rye flour 85g
SOAK
- Rye kibble 20g
- Pumpkin seeds 10g
- Linseeds 10g
- Sunflower seeds 10g
- Boiling water 50g
MIX
- Tepid water 110g
- Black treacle 15g
- Fresh yeast 5g (10g if using dried yeast)
- Dark rye flour 170g
Method
- To start: mix the water and flour together and leave covered in a warm place. This will need to be done 48 hours in advance.
- To soak: mix the rye and seeds together and pour the boiling water over the top. Cover with clingfilm and leave to soak for 1 hour, then drain off any excess water and allow to cool completely.
- To mix: place the water, mixture from step 1, treacle and yeast together in the bottom of the bowl. Add the flour, soaked seeds from step 2 and the salt. Make sure the salt sits on top initially. Using a wooden spoon, mix all the ingredients together to form a smooth dough (although it will look more like a thick paste than a dough).
- Lightly oil the base and sides of a 700g loaf tin. Using a spatula, place the dough in the tin and spread evenly, then dust the top with rye flour and leave in a warm place to prove for 45 minutes to 1 hour. The dough will double in size and the top should crack and look a little like tiger skin.
- Place in a preheated oven at 200°c / gas 6 and bake for 30-40 minutes. Remove from the tin and allow to cool.
- Serve with potted shrimps, a wedge of fresh lemon, red onion and fresh herbs.
You may also like
