Saturday, 10 May 2014

Wholemeal Rye Cob


Wholemeal Rye Cob bursting with flavour and healthy to boot, make it, bake it at home. Fresh bread baked in your own home has that satisfying sense of self...I did that. This wholemeal rye cob is simple to make with just a hint of time and patience required. I use three flours for this cob, Strong white flour, Strong wholemeal flour along with Rye flour. To finish off with an artisan look slash before proofing and brush with water then sprinkle with bran sieved from the wholemeal flour. This wholemeal rye cob has a wonderful full nutty flavour and is tasty on its own or even better with strong cheese.

All you need is a mixing machine, a plastic bowl to proof, a baking tray and a sharp knife to slash the cob, purely optional of course. The process of mixing and resting the bread dough is essential for ascetics and that full wholemeal Rye flavour.

Wholemeal Rye Cob ingredients


300g Strong White Flour
140g Strong Wholemeal Flour
80g Rye Flour (100%)
15g salt
1 teaspoon (5g) sugar
15g dried yeast (easy bake)
350ml tepid water

Method

Add all your dry ingredients into a mixing bowl and blend together then add your water and mix on a low speed until the mixture starts forming a dough. Increase speed to 2 or 3 and mix for a further 5 minutes, you want an elasticated dough. Shape into a ball, flatten and place into a plastic bowl, cover with cling film and leave in a warm place for around 40 minutes or until doubled in size. In the meantime sieve about 100g of wholemeal flour to get the bran flakes, set aside.


Knock back the dough to get all the air out then kneed and shape into a round cob. Place onto a baking tray then with a sharp knife score about half an inch deep with a criss cross pattern. Brush with water and sprinkle with the sieved bran, cover and proof for another 30 to 40 minutes. Ideally you want to allow the wholemeal rye cob to expand and open up. Set your oven to its highest temperature 15 minutes before the bake and place a roasting tray or similar filled by a third with water, this will create a hot steamy oven.

Be careful when opening the oven door as the steam will be bursting to get out and be quick. Bake for ten minutes at the high temperature then reduce to 200 centigrade for another 20 minutes.


This Wholemeal Rye Cob was so delicious and made up from ingredients left over, it has no set recipe, just a reasonable knowledge of balance. So you don't have to be a time served baker to bake you just need to be enthusiastic...bake on!

More bread recipes...

Chili spiced Bread
Cheddar Black pepper Focaccia
Sesame seed plait, petite pain
Sun dried tomato sourdough cob
Medwin House Sourdough Cob






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