Bread with soft pastry flour, some rye and a long rise (most ingredients quite cold as well as the kitchen temp.).
- 400 g white bread flour
- 300 g soft wholemeal pastry/all purpose flour
- 2 heaped tablespoons rye flour (about 75 g)
- 2 teaspoons salt
- 20 g yeast
- about 450 g water
1. Mix the flours with the salt.
Crumble in the yeast. Add some of the water, dissolve the yeast .
Add remaining water and start mixing.
The dough is soft and ‘paste’ like. Turn out on work surface and knead for 5 minutes.
Leave to rise for 1 1/2 hour.
2. Turn out on work surface
Form into one round loaf. Put in a greased tin.
And leave to rise for 1 hour or until doubled in size.
3. Bake in a preheated oven at 200c for about 30 – 40 minutes. Check if the bread is done by tapping underneath.
Leave to cool on a wire rack.