Chocolate rye bread

FB_IMG_1493493951173Rye flour grows in colder climates. It makes quite dense bread, due to a lack of gluten. This makes kneading it a waste of time, as you can’t stretch out the proteins.

In Denmark, Rye bread is really popular and bakeries make different kinds including a version of this chocolate rye.

It requires the starter recipe, found here, which takes about a week to establish, but once going is ready to use any time.

Making this bread is more like making a cake than a bread, so it’s a great beginners loaf and will give you the confidence you need to move on to making other breads.

You can also use this recipe to make a normal rye bread by leaving out the chocolate and dates.

Ingredients:

  • 300g rye flour
  • 100g white bread flour (sifted)
  • 100g sourdough starter
  • 10g salt
  • Tsp of olive oil + a little extra
  • 300ml warm water (give or take)
  • 120g dates
  • 50g pumpkin seeds
  • 50g linseed’s
  • 100g dark chocolate (chopped)
  • Makes a 2lb loaf

 

Method:

Put the flour and salt into a large bowl and mix together.

Add the starter and the olive oil and slowly add the water and mix together to form quite a sticky dough that is more like a cake mix than a bread dough. You can add more or less water depending on how your dough feels. I find it varies slightly every time.

Add the seeds, dates and chocolate and mix well. There is no point kneading this bread.

Place the dough in a lightly greased loaf tin. Cover loosely with a plastic bag and leave for a few hours, ideally overnight. It won’t rise very much due to the low gluten of the rye flour.

Heat your oven to its highest temperature and boil the kettle. Place some water in a baking tray at the bottom of the oven, this will help to create a good crust on your loaf.

Put your loaf in the centre of the oven for 10 minutes before dropping the temperature to 200 degrees Celsius if the crust is looking pale, 180 degrees Celsius if the crust is noticeably browning, and 170 degrees Celsius if it seems to be browning quickly. Cook for a further 40 mins. I like to take it out of the tin for the last 10 minutes, but this is optional and you may find it is stuck in the tin.

Remove from the tin. The loaf should sound hollow when you tap it on the bottom.

Leave to cool fully before cutting.

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