Rye Bread

See the recipe by Chiara Rozza

Blog: La Kucina di Kiara

Molino Soncini Cesare stone-milled Rye flour250g
Molino Soncini Cesare Bread Line Type-1 Fine flour250g
dried yeast20g

Ingredients for the filling/topping

Taken from the book by Cathy Ytak "Pane Rustico", perfect for traditional bread recipes, my recipe is for a simple rye bread that is perfect served with butter.


TO MAKE BY HAND: mix all the ingredients together, adding the water slowly, and then use the palms of your hands to work the dough for 10 minutes, until it becomes elastic and no longer sticks to your fingers.
USING A BREAD MACHINE: Place all the ingredients together in the machine pan, and work them together for 3 minutes at a low speed, and then for another 7 minutes at maximum speed. Place the well-floured dough in a deep, floured pot, cover with a damp cloth, and leave it to rise in a cool area away from air currents for around 2 hours. Cut the dough and work the pieces delicately for one minute, then form them into loaves. Place the loaves on a floured towel, and leave to rise for another two hours.
Pre-heat the oven to 220C. Gently turn the dough over onto a floured baking tray, and cut it lengthwise. Place in the oven and start to bake, spraying a small amount of boiling water on the dripping tray to generate some steam before closing the oven door. Cook for 30-40 minutes without opening the oven. Leave to cool on a wire tray.


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