I can’t take credit for this recipe. I am always on the lookout for good recipes to try out and tweak. This recipe comes from the Eureka rye flour range. It worked perfectly and is a nice change from my usual wholewheat/rye sweet potato bread (which is a little heavier. The recipe is here, http://danielarogers.co.za/?p=2743 )
What you will need:
2kgs Eureka 100% rye flour
60 grams vinegar (I used apple cider)
30g dry yeast
50grams salt (I use Himalayan sea salt)
1,460 grams warm water.
Mix all the dry ingredients together.
Slowly add in the warm water and mix until all the ingredients are combined.
Knead on a floured surface, by hand this should take around 8 minutes until the dough gets sticky. By machine this should only take 5 minutes.
Lightly oil a bowl or pot and place the dough in before you cover it with a warm towel. Set the bread aside in a warm spot for around 1.5 hours. This ferments the yeast and helps the process along.
I like to put mine into bread rolls and score the top (cut little slits in the top of the bun). If you prefer a loaf, cut the initial dough into loaf sizes and divided into bread tins. Cover with warm towel again and allow to stand in a warm spot to rise. It should double in size!
Bake at 180 degrees for 40-50 minutes. Once you can insert a knife in with the knife coming out clean, you can remove from the oven. allow to cool on a drying rack. Rye tastes best after 24 hours.
I slice and freeze mine. Or make individual rolls.
Enjoy with some yummy veggie soup or a healthy lunchtime sarmie!