Sunday, 25 January 2015

Light Bread with Wheat and Rye Flour

This lovely Sunday I will give you the recipe of a light bread perfect for toasting!
I love baking bread, it is such a good feeling to eat bread you know all the ingredients in. And even if it doesn't have the same durability length as the bread from the grocery store, it is worth the time to bake it because of the taste and the feeling of genuineness.

In the recipe you will see that I am using 34 degree water, not 37, because when you knead the dough for ten minutes in a baking machine the temperature will raise several degrees and to give the yeast the best environment the dough should not be warmer than 37 degrees.

Happy baking everyone!

2 loaves of light bread with wheat and rye flour
5 deciliter 34 degree water (easiest way is to use a digital thermometer under the water tap)
50 grams fresh yeast
0,5 deciliter oil (I used rapeseed oil but you can use any oil you like)
2 teapoons salt
1 tablespoon honey
390 grams of wheat flour
390 grams rye flour

1. Dissolve the yeast and the honey into the water by stirring with a spoon.
2. Add oil, salt and then the flour little by little while kneading the dough properly. If you use a baking machine, when all the flour is added let it knead the dough for about 10 minutes on medium effect.If you knead the dough by hand you should do it for about 15 minutes.
3. Leth the dough raise (twice it's original size) for 45 minutes under a towel.
4. Grease two bread pans or if you don't have that you can just put baking paper on a baking tray.
5. Put the oven on 225 Celcius.
6. When the dough has raised, put it on the floured table with floured hands and with light moves you just divide the dough into two pieces and put them into the baking pans or just put them side by side on the baking tray.Let the bread raise for 30 minutes under towel.
7. Bake the bread in the middle of the oven for 17 minutes (or if you have a baking termometer the inner temperature should be 98 Celsius).

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