|Fresh cut bread with some butter and cheese|
Since a while I am following and reading with interest the blog of this guy called Ketex. You can find his blog in my blogroll. After my last successful organic sourdough bread baking experience I thought I might step it up and go for one of his recipes that I found. It's the recipe for an awesome rye bread roll recipe that I had to try as my next self made bread.
- 120 gr. Rye flour
- 120 gr. water
- 12 gr. Rye sourdough starter
|Sourdough starter mixed together|
- 100 gr. Wheat flour
- 100 gr. water
- 1 gr. Dried yeast (did not have fresh yeast)
- 220 gr. Wheat flour
- 120 gr. Rye flour
- 140 gr. water
- 2 gr. Dried yeast (did not have fresh yeast)
- 10 gr. salt
- 3 gr. Rye bakers malt (I did not have it so I took a spoon of honey which works just fine)
Normally, you would start to knead the dough for along time and let it rest for a while etc.. But the reader of my blog knows I am a lazy guy, and I do have a bread machine for that, which has the function: DOUGH. So I simply put everything in the bread machine and switch it to dough making (1 hours 30). The dough will be kneaded and while resting it will rise to double of its size.
|Dough mixture in the bread baking machine raised about twice in size|
|bread rolls shaped and placed on a baking tray|
|Bread rolls with cumin added on top|
Cover everything up with a kitchen towel and let it rest for about 75 minutes.
In the meantime preheat the oven the 250°C. Before adding the bread rolls, pour a cup of water over on the floor of the oven so that a lot of steam can develop. Add the baking tray with the bread rolls in the oven. Bake them for 10 minutes before lowering the temperature to 230°C and finish baking them within 10 to 15 more minutes. I then normally switch off the oven and let them rest in the oven for another 5 minutes in order to make sure that the bread is fully baked through.
|Fresh baked bread roll|
Now, I hope you are better equipped then I am. My baking tray is way too small so the breads always bake into each other. But hey, not looking at that, that bread is already and awesome result, right? The consistency is so fluffy and the inside is nice and soft, the outside is not to hard but a bit crispy and cross and the sourdough is getting better and better. Can't already wait till next week, we will have BBQ at a friends place so yet another bread to make :)...
Last but not least, this is a rye based bread. Rye based sourdough breads are best consumed one day after they are baked. I know it is hard to wait with all those fantastic smells around you when the bread is fresh from the oven, but be patient, wait for one day and you will be rewarded with an awesome tasting self made artisanal bread indeed.