Sliced ​​bread with rye

Sliced ​​bread is one of the easiest breads to make, and today Miriam ( The Winter Guest ) brings us one with rye, perfect to enjoy for breakfast in a healthy and delicious way. Do you dare to try?

Today we have a lot of information to make good bread at home , it's all a matter of getting down and being a little studious, because it's not one of humanity's great mysteries either. And within the homemade breads, sliced ​​breads are the easiest to make because you don't need a perfect shape; They already have the mold to shape them.

This rye sliced ​​bread has only a part of rye flour, while the rest is wheat, because although 100% rye breads have a unique flavor, many do not get used to the tight crumb that a bread has. real rye, not what many stores pass off as rye. However, even with this small proportion, the flavor provided by rye is magnificent.

For this sliced ​​bread I have used a Kitchen Craft perforated mold (the 21cm one is perfect for the proportions I give), which in addition to being non-stick makes it possible for the crust to be crispier by increasing the contact of the bread with the hot air from the room. oven through the holes. All a success.

Kitchen Craft Perforated Pan (21cm), Bra Magna Coffee Maker , MastarClass Round Cutting and Presenting Board, and Textured Design Plates

Ingredients

preference

• 100g of whole rye flour
• 100g of water
• 1g dry baker's yeast

final dough

• all preferment
• 400g of strong flour
• 100g of whole rye flour
• 10g of salt
• 300g of water
• 1 tbsp. sugar or honey or sweetener
• A good handful of nuts (optional)
• Oat flakes or nuts to garnish

Elaboration

1. The night before in a bowl we mix the ingredients of the preferment. Cover and let ferment overnight, at room temperature. This long fermentation helps develop the flavors of the bread.
2. The next day we mix the preferment with all the other ingredients and knead until the dough is slightly refined, although with a rye dough you never get a thin and satiny dough as you do with wheat flour. Rye dough is always sticky and rather uncomfortable to handle. To manipulate them, it does not give bad results to do it with wet hands.
3. We make a ball, put it in a greased container with oil, cover and let the volume double, more or less.
4. We remove the gas from the dough, flattening it on the counter in the shape of a square or rectangle. We make a roll with it and put it in the chosen rectangular mold .
5. Cover the mold with a cloth or plastic and let it rise; It does not need to double, in fact rye breads are less than wheat breads.
6. When the bread is risen and stands out clearly from the mold, we paint it with a little water and sprinkle the oat flakes or seeds.
7. We cook it in the oven at 210° for 20 minutes, only with heat above and below. After this time we can connect the air in the oven, if we have it, and bake the bread for an additional 15 minutes at 170°. If we don't have air, we continue cooking for 15 minutes at 190°, until the bread is well golden on top.
8. Remove the mold and, being careful not to burn ourselves, unmold the bread and transfer it to a wire rack to cool.

This rye bread is very fluffy and with all the flavor that this cereal gives. Rye breads are perfect to accompany smoked foods of all kinds and for hearty sandwiches. Try them.

NOTE: Due to the humidity conditions generated by ceramics, it is also a perfect recipe to make in the Emile Henry ceramic mold for sliced ​​bread .