A Rye Recipe by Doves Farm

Here is what looks like an interesting rye recipe from Doves Farm. Since TFL has had a rye revival just thought I'd share it here. 

BLACK RYE COB LOAF:

• 50g black treacle
• 50g plain chocolate
• 150ml milk
• 200g Doves Farm Organic Wholemeal Rye Flour
• 300g Doves Farm Organic Strong White Bread Flour
• 1 tsp Doves Farm Quick Yeast
• 1 tsp sugar
• 150ml tepid water
• 1 tsp salt
• 1 tbsp oil
• 1 tsp caraway seeds
• oil, for tray
• flour, for dusting
• water, for brushing

 

METHOD:

1. Put the treacle, chocolate and milk into a saucepan over a medium heat, stir until melted but not boiling then remove from the heat and leave to cool.
2. Put the flour, yeast and sugar into a large bowl and blend them together.
3. Pour in the cool milk mixture and the water.
4. Stir until everything looks craggy and lumpy then stir in the salt.
5. Stir in the oil.
6. Using your hands, gather everything together into a doughy mass.
7. Knead the dough in the bowl for 50 presses.
8. Cover the dough with an upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
9. Rub some oil around the inside of a large baking tray.
10. Put the caraway seeds onto a plate.
11. Knead the dough for 50 presses and shape the dough into a ball.
12. Brush a little water onto the dough ball and roll it on the plate of caraway seeds.
13. Put the dough, seeded side up, on the prepared tray.
14. Cover the dough with a large upturned bowl and leave to rise in a warm place for 40 minutes.
15. Pre-heat the oven.
16. Remove the bowl and bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
17. Transfer the bread to a wire rack to cool.

Equipment

large baking tray, 2 x mixing bowls and saucepan

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

35-40 minutes