Gluten-free people, look away now..
I really enjoy baking bread. That feeling you get when you
uncover the bowl and the dough has risen and looks picture-perfect just cannot
be beat. Now, I have tended toward baking white breads, which are fairly easy
to work with, but I love the taste of denser, darker breads.
Rye flour is notoriously harder to work with. You don’t get
a soft, pliable dough like you do with normal bread flour, but it is by no
means impossible to bake a rye loaf, especially if you use half regular white
bread flour and half rye. And the flour itself is easy to find, my local
supermarket had their “own brand” version, even!
One issue I had with mine was that it actually rose quite a
lot quicker than I was expecting, but I continued to leave it to prove,
according to the recipe I had used. I think that made for a slightly too malty
loaf for my tastes. This loaf doesn’t really need to rise overnight, 4-6 hours
in a warm place is plenty.
