Baking A Quick Light Rye Bread

It is true that we don't always have time to bake a proper bread where we wait for the sourdough to develop, knock back the dough and start the waiting all over again. Life gets rushed and we need to find quicker ways of doing the things we like. This is why I have started sharing a couple of recipes with you for baking your own bread in a fraction of the time required for proper sourdough bread. In today's blog I share one of these quick recipes for baking a light rye loaf.

Add two cups (500 ml) Rye flour, 5 cups (5 x 250 ml) Cake flour and 2 cups (500 ml) White Bread flour to a large mixing bowl.

Add 4 teaspoons (20 ml) salt and 4 tablespoons (50 ml) sugar.

Now add a packet of Instant Dry Yeast and mix all the dry ingredients well. If you have time for the sourdough mixture to develop, you need not add the Instant Dry Yeast.

Add 2 cups lukewarm milk, 200 ml lukewarm water and 4 tablespoons (50 ml) oil.

Add 2 cups (500 ml) sourdough starter. When using the quick method, the sourdough starter is added to add flavour only. When allowing enough time to develop, the sourdough starter can serve as raising agent for the bread and no extra yeast need to be added.

Bring the dough together in the bowl.

Knead the dough thoroughly. Normally, the dough would be allowed to rise up. You would then knock it back and knead it again, ensuring a proper distribution of the sourdough in the dough. As we will not be knocking the dough back, we need to make sure we knead it well to give it the best possible chance of a good and equal rise.

Divide the dough in halve and shape to fit in your bread tins.

Place in two tins prepared with non-stick spray.

Cut grooves in the top to prevent the crust from breaking open when baked.

Cover with plastic and leave in a warm dry place to rise.

Once risen, brush with egg yolk.

Sprinkle with seeds of your choice. I opted for Linseed.

Bake in a preheated oven at 200°C for about 40 minutes. Do not make the mistake I made by turning the grill on accidentally!

Remove from the tins and allow to cool on a wire rack.

Best served fresh from the oven!

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

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