B for Baking #12

I fell in love with rye for the first time in December last year when I baked my first loaf of rye and spelt bread.


Even though the bread did not turn out as I had hoped, it tasted really good. Actually, it rose to the top of the loaf tin, but because I was too excited and forgot that it was not the usual wheat bread, I did not let the bread cool slightly before removing it from the loaf tin. As a result, the bread got stuck to the tin and broke.


That is why I just had to try again this year to pay back for the failure of the last.


This time, I doubled the sponge and added tapai pulut to enhance the flavour and to aid with the fermentation of the dough.


I guess, the extra gas from the tapai pulut helped the dough to rise and maintain its form even after baking.


Not only that, the fine crumbs tasted really good that I could even finish a slice of bread on its own. They say, if the crumbs taste good, so is the whole loaf.


Now, that means success to an amateur baker like me.


Without further ado, I hereby present to you my own rye and spelt bread.


Rye and spelt bread


What you need to have:

Ingredients

Overnight sponge
125g spelt flour
125g rye flour
1 tsp instant dry yeast
2 tsp raw sugar
1 cup water

Dough
100g spelt flour
100g rye flour
100g oats flour
6 Tsp powdered milk
1 Tsp raw sugar
1 tsp salt
1/4 cup tapai pulut
2 medium-size eggs
3 Tsp melted butter
3 Tsp extra virgin olive oil


Utensils
kitchen scale
measuring cups and spoons
medium-sized bowl
wooden spoon
spatula
cling wrap
baking tin
oven
wire rack
plastic sheets
airtight container


What you need to do:

Overnight sponge

1. In a medium-sized bowl, mix all ingredients together until well combined.

2. Cover with cling wrap and place on counter top.

3. Let the dough ferment overnight.


Dough

1. To the sponge, add all ingredients except butter and oil. Mix well.

2. Add butter and oil and knead slightly until a soft and slightly sticky dough is formed.

3. Cover with cling wrap and let the dough rest for 30 mins.

4. Transfer the dough into a well-oiled loaf tin and cover with cling wrap. Let rise for 1 hour or until doubled its size.

5. Preheat oven to 200°C for 30 mins.

6. Place tin in centre of oven and bake for 45 mins. After 20 mins of baking, lower the temperature to 180°C. If browning occurs too quickly, tent the top with aluminium foil.

7. Turn off oven and place loaf tin on wire rack to cool slightly.

8. After 15 mins, remove loaf from tin and leave to cool completely on wire rack.

9. For a better cut, leave bread in an airtight container overnight before slicing.

10. Freeze leftovers by placing in between plastic sheets in an airtight container.


Eat with your favourite jam or bread spread or soup. It is so good that you can even eat it on its own.


Enjoy!

it rose to the top of the loaf tin and maintained its form

fine crumbs

so good you can even eat it on its own

my comfort food ~ a slice of bread with butter and Vegemite