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 the great mysteries of humanity. And among homemade breads, sliced ​​breads are the easiest to make because they don't need a perfect shape; They already have the mold to shape them.

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

For this loaf of bread I have used a perforated mold from Kitchen Craft (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 crunchier by increasing the contact of the bread with the hot air of the oven. oven through the holes. All a success.

Kitchen Craft perforated pan (21cm), Bra Magna coffee maker , MastarClass round cutting and serving board and Textured Design plates

Ingredients

preferment

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

end mass

• all the preference
• 400g of strong flour
• 100g of wholemeal rye flour
• 10g of salt
• 300g of water
• 1 tbsp. sugar or honey or sweetener
• A good handful of walnuts (optional)
• Oatmeal or dried fruit for garnish

Elaboration

1. The night before, in a bowl , 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 somewhat refined, although with a rye dough you never get a fine and satiny dough as it happens with wheat flour. Rye doughs are always sticky and rather awkward to handle. To manipulate them, it is not bad to do it with wet hands.
3. We make a ball, put it in a greased container with oil, cover and let double the volume, more or less.
4. We remove the gas from the dough, flattening it on the counter in the form 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 rise; It is not necessary to double it, in fact, rye breads rise 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 up and down. At the end of this time we can connect the oven air, if we have it, and cook the bread for an additional 15 minutes at 170°. If we do not have air, we continue cooking for 15 minutes at 190°, until the bread is well browned on top.
8. Remove the mold and, being careful not to burn yourself, 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 substantial sandwiches. Try them.

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