Many of us think of Rye bread as this dark, heavy bread eaten by Danes. And principally Rye is used for that type of bread, Rugbrød. However, this bread is a light rye. It combines white flour with rye, has the bounce of white and the flavour of rye. It really is quite delicious.
Stage 1 (the day before)
20g fresh yeast
150 dark stone ground rye
Crumble the yeast into the water, and whisk it. Then add the rye flour, mix well. Cover in clingfilm and leave overnight, somewhere are room temperature.
75g butter (you can easily use vegan block if you prefer)
700g strong white bread flour
10g fresh yeast
Uncovered your rye mixture. It should look a little bubbly. Add the water to the mixture and transfer to a dough mixer if using or a larger bowl.
Melt the butter and ensuring its not to hot add it to the water and rye.
Weigh out your flour, and fresh yeast. Crumble the fresh yeast into the flour and then add the salt.Ensuring the salt does not touch the fresh yeast until its combined with the flour.
Now combine the wet ingredients with the dry ingredients in one bowl if kneading by hand or in your dough mixer.
Mix on a low speed for approx 15 minutes, until the bowl is clean on the sides. If kneading by hand, knead until the dough is no longer sticky - usually this is around 10 to 15 minutes.
Tip it out of your dough mixer and shape into a round bowl and lay it to rest in a clean bowl. If mixing by hand do the same - shape and place in clean bowl. Cover with clingfilm or a tea towel and leave until it has doubled in size.
You can either use a bread tin or you can shape the bread yourself. If shaping yourself, it is advisable to use a banneton.
Once it has doubled in size, shape and place in bread tin to prove or leave in banneton. If baking from a banneton, remember to heat a baking tray in the oven beforehand so you can place the dough directly onto it from the banneton. If using a bread tin, cover and leave until it has doubled in size and then bake.
Bake for 25 minutes at 220c and leave to cool on a rack. Enjoy !