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Thursday, April 13, 2017

Light rye bread with fennel

Ever since I heard that rye bread is a better option than regular bread, I have been churning loaves of the crusty staple for dinner. It would have been a feat using my bare hands but the stand mixer make light work kneading the rye dough. It is a heavy duty task my bread machine could not handle.

This recipe is a light version of rye bread, with almost 5 parts of bread flour to 1 part rye. There is a substantial amount of refined flour so moderation is advised for those who need to cut back on carbs.

I like the addition of caraway because it gives the occasional burst of sweet, refreshing sensation to the palate. The sturdy nature of the rye bread works well with curry, which is how I eat it.

I have simplified the procedures first seen at Smitten Kitchen but for the details, hop over to Smitten and check out the very well documented process.

Adapted from Smitten Kitchen.  

Sponge :
117g bread flour
95g rye flour
3g instant yeast
20g coconut  sugar granules
10g malt syrup
360g cooled, boiled water

Flour Mix :
350g bread flour
2g instant yeast
2 Tbsp fennel seeds

Others :
1 Tbsp canola oil
cornmeal for handling

Method :
Sponge –
To make the sponge, combine and mix the dry ingredients. Add malt and water.

Mix until mixture is sludge like and aerated.

Assembly -
Combine and mix the flour mix.

Lightly pour the flour ix onto the sponge. Do not stir.

Put contents aside, covered, for the sponge to work through the top dry layer, about 4 hours.

When the top portion of the flour mix is bubbled through, add oil (others).

Knead using a stand mixer until dough comes together.

Leave to ferment in an oiled container, covered, about 1-2 hours.

Remove fermented dough on worktop dusted with cornmeal.

Lightly shape the dough using a pastry cutter.

Transfer the dough to a Silpat lined tray dusted with cornmeal.

Leave dough to rise until it doubles in bulk or until finger pressed on the dough springs back.

Preheat the oven to 230C.

While heating, lance the dough with deep cuts. Mist the surface of the dough.

Bake in the preheated oven at 230C for 15 min.

Lower the temperature and continue to bake the bread at 200C for 30-40 min or until the internal temperature of the bread is 88C.

Cool thoroughly on the rack before slicing. Keep chilled in an airtight bag to prolong freshness.

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