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A recipe for rye bread

The more I make bread, the more I am convinced of the importance of the kitchen is in the best position in the house. When design and build our house, it was determined that the kitchen should have a say and be in the front of the house. Now that the six and fifteen of a summer morning and I got up early, kneading bread, because we have run again, I am particularly happy to be looking at a sunny landscape of the distant mountains. Every time I make bread is guaranteed to ten minutes of contemplation as you knead, the mechanical rhythmic activity frees the mind from wandering or extinguished … very therapeutic. Having a vision thrown in as well is an added advantage.

I have not always made bread. It's a relatively recent development. jam making was the first breakthrough in self-sufficiency, then came the day when our local supplier of rye bread, which made a bread that (miracle of miracles), all children eat, decided to change recipes and use caraway in it … instant rejection of the whole family.

We had left the wheat bread to try to help my son's allergies and found that helped most of us, so apart from the occasional indulgence of white bread and soft, I wanted to stay out of it. He had no choice, I would have make the leap into bread making. The main reason I'd resisted was that it seemed to take so long. First the mixing and kneading, then the uprising, then breaking down and forming loaves, a second and ultimately, increased firing. Who can keep track of everything in life chaos of a family of three children?

So I finally take the step, in turn namedropping my friend Nigel (Slater no, but he and Nigella (Lawson) is always present in my kitchen, in book form, of course) and find a foolproof recipe for white bread, simpler to start with the white, I think. Well, the first try produced a reasonable, if huge, bread, and although my son still remembers that it was a bit doughy in the center. Second attempt, I have two very perfect loaves and I was on a roll.

Now to find a recipe for rye bread. It seems that 100% rye is usually made by the sour dough method, and I could not see my family goes to that, so we make do with half and half rye / wheat bread recipe … triumph. Well, my son the food connoisseur complained it was a bit too sweet, and that the next round while reducing the amount of honey, but this recipe has been our staple diet ever since, and now I'm really comfortable in my kitchen, looking point of view, every two days while I try to keep the supply level of the increasing demand.

Anyway, finally, to the recipe:

500g rye flour
450 g wheat flour plus more for kneading
50 g flour
1 tablespoon salt
1 sachet of instant yeast 10g
1 tablespoon honey
3 tablespoons oil
670 ml of milk
125 ml of water

Heat the milk until lukewarm. Mix flour and salt in a bowl large. Make a well in the center and put in the yeast, the honey, then oil, pour the hot milk and water and mix. When it gets doughy result in a well floured surface (Will be very sticky) and knead for 10 minutes. You need to keep adding flour as you knead. Is better for it to be too sticky than too dry – always can add more flour, but do a very dry and hard dry bread. After 10 minutes, reinsert it into the container with a plastic bag over it and leave it in a warmish place for two hours or less. Then down, pressing firmly into the air, but no more than kneading, then form into two or three loaves on a cookie oven, cover again and leave to ferment for one hour. Then bake for 30 minutes at 190C until it sounds hollow when you tap the bottom of the pan. Cool on a wire rack

So how I can track the making of bread, among races of the school meals and the rest? Well, not always. There are times when optimism begins with the bread out, let rise and four hours later I remember about it, knock down, forget to turn the oven for what has been one day more or less rising time by the time they cook. It seems to be very forgiving though – whatever you do to it, usually get bread ultimately can not always be the perfect bread, but then variety is the spice of life after all. At one time he was not finished cooking at the time he had to make the school career, so I asked my husband to carry it out in ten minutes … .. At the time I arrived there was a very useful weapon against intruders. Do not eat that one … I think it was the rivet for lunch …!

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