Sliced ​​bread with rye

Sandwich bread is one of the easiest breads to make, and today Miriam ( El Invitado de Invierno ) brings us one with rye, perfect to enjoy for breakfast in a healthy and delicious way. Do you dare to try it?

Nowadays we have a lot of information available to make good bread at home , it's all a matter of being a little studious, because it's not one of the great mysteries of humanity. And within homemade breads, sandwich breads are the easiest to make because they don't need to be perfectly shaped; they already have the mold to shape them.

This rye bread is made from only a portion of rye flour, while the rest is wheat, because although 100% rye breads have a unique flavour, many people are not used to the tight crumb of real rye bread, not what they pass off as rye in many shops. However, even with this small proportion, the flavour provided by the rye is magnificent.

For this loaf of bread I used a perforated mould from Kitchen Craft (the 21cm one is perfect for the proportions I gave), which, in addition to being non-stick, makes the crust crispier by increasing the contact of the bread with the hot air of the oven through the holes. A real success.

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

Ingredients

Preferment

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

Final mass

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

Elaboration

1. The night before, mix the ingredients for the preferment in a bowl . Cover and let it 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 becomes somewhat smooth, although with rye dough you never get a fine, satiny dough like you do with wheat flour. Rye doughs are always sticky and rather awkward to handle. It is not a bad idea to handle them with wet hands.
3. We make a ball, put it in a greased container, cover it and let it double in volume, more or less.
4. We remove the gas from the dough by flattening it on the counter into a square or rectangle. We roll it up and put it in the chosen rectangular mould .
5. We cover the mould with a cloth or plastic and let it rise; it doesn't need to double in size, in fact rye breads rise less than wheat breads.
6. When the bread has risen and is clearly sticking out of the mould, we paint it with a little water and sprinkle the oat flakes or seeds.
7. Bake in the oven at 210° for 20 minutes, with heat only from above and below. After this time, you can turn on the oven's air conditioning, if you have it, and bake the bread for another 15 minutes at 170°. If you don't have air conditioning, continue baking for another 15 minutes at 190°, until the bread is golden brown on top.
8. We take out the mold and, being careful not to burn ourselves, we remove the bread from the mold and transfer it to a rack to cool.

This rye bread is very fluffy and has all the flavour that this cereal provides. 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 bread pan .