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| Finished, sliced loaf |
I made this with a good friend as a revision/dissertation break; it's an adaptation of James Morton's recipe (he was on the Great British Bake Off a few years ago). I’ve never used rye flour before, but have eaten plenty of it as toast covered in butter – it makes some of the best toast ever in my opinion! This is a really lovely loaf, the sweetness of the raisins with the malty flavour of the rye is great, and it does make great toast too!
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| Dough being rested |
Rye and Raisin Loaf
Ingredients
200g wholemeal (dark) rye flour
300g strong white flour
2 tsp/ 7g dried yeast
2 tsp/10g salt
150g raisins (soaked overnight in coffee or water)
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| V.sticky dough post kneading |
Method
1. Combine the flours, yeast and salt (to opposite sides of
the bowl). Add the raisins and enough water to make a wet dough.
2. Place your dough in an oiled bowl, cover and leave to
rest for 30 minutes (doesn’t need to be in a warm place). Once rested, knead
for at least 10 minutes or until really stretchy and smooth - the dough will be very soft and sticky at this point, so 'play with until stretchy and smooth' might be better advice than to try and knead it!
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| Risen dough |
3. Place back in the oiled bowl, cover and leave to proof for
one hour to 90 minutes, or until doubled in size.
4. Once doubled, turn the dough out on to a lightly floured
surface and shape into an oval (or any other shape you fancy!). Place on an
oiled baking tray and leave to rise for another hour, or until doubled in size. Just before the loaf is ready to bake put the oven on full whack to get it really hot, then before you put the loaf in turn it down to 220/200oC.
5. Score the top of the loaf, with random slashes or a
pattern, whatever you like, and bake in the centre of a preheated oven for
35/40 minutes until dark brown and the loaf sounds hollow when you tap the
base. Leave to cool on a wire rack before slicing.
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| Shaped, before 2nd rise |
This loaf will keep for up to a week in an airtight container, and like a said, it makes great toast, with peanut butter or cheese for a sweet/savoury combo!
Happy Baking!
The Baking Ginger xx
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| Finished loaf! |
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| Scored, before baking |
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