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Monday, 9 January 2017

Bake A Rye & Dill Loaf Using A Sourdough Starter

I love Rye flour and every so often I bake yet another rye loaf. Today's loaf has white bread flour added to make it slightly lighter, resulting in approximately 33 % Rye flour. I then add a couple of dill seeds to the dough for flavour. Dill and rye complements each other wonderfully. If you love rye, you are going to love this recipe!


In a large mixing bowl, measure 1 cup (250 ml) rye flour and 2 cups (500 ml) white bread flour.


Add 1 teaspoon (5 ml) salt, 1 tablespoon (12,5 ml) sugar and 2 teaspoons (10 ml) dill seeds. Mix the dry ingredients together.
Option 1: If using Instant dry yeast, add a packet to the dry ingredients.


Add 1 egg, 1/3 cup (65 ml) boiled water and 2/3 cup (130 ml) cold milk. Mix the milk and water together to get the two to a lukewarm state.
Option 2: If using Active dry yeast, add a packet to the lukewarm liquids and sugar and allow about 10 minutes to develop a froth.


Bring the dough together.


Spray a small bread pan and sprinkle the bottom with flour. Sprinkle flour on the work surface.


Knead the dough for a good ten minutes.


Place in the bread pan.


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


When risen, brush with egg and sprinkle some more dill seeds on top.


Bake in a preheated oven at 200 °C for about 40 minutes.


Allow to cool on a wire rack.


This loaf is excellent with cold meats and cheeses.


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