Ingredients
For Tangzhong
20 Grams Bread flour
50 Ml Water
50 Ml Milk
To Scald Rye Flour
80 Grams Dark Rye Flour - Organic & Stone Ground
200 ML Hot Water
For Dough
200 Grams Bread Flour
1¼ Teaspoon Instant Yeast
1 Tablespoon Heaped Caster Sugar
1 Teaspoon Salt
2 Tablespoons Butter
40 gm unsalted butter, softened at room temperature
Method
To Scald Rye Flour
Place the rye flour in a bowl and pour hot water over it. Mix it well so that no traces of dry flour is seen. Cover it with a cling film and refrigerate it overnight
For the Tangzhong
Place the rye flour in a bowl and pour hot water over it. Mix it well so that no traces of dry flour is seen. Cover it with a cling film and refrigerate it overnight
For the Tangzhong
Mix flour in water and milk well without any lumps. Cook over medium-low heat, stirring constantly with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. Remove from heat.
Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool.
For Final Bread Dough
The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. Remove from heat.
Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool.
For Final Bread Dough
In the bowl of a food processor add the scalded rye flour and tangzhong paste run the food processor for a minute or two till its mixed well. Now add all the other dry ingredients mix to combine or until the ingredients come together and it forms dough ( I did not add any extra water because the rye flour had enough moisture). This is a sticky dough. Let it rest in the food processor covered for 15 minutes . After 15 minutes run the food processor again on for 3 minutes. Take the dough out on to a lightly floured work surface, add the butter, continue to knead using a bench scrapper to stretch and fold the dough till becomes smooth, elastic, for about to 8 to 10 minutes.
Place the dough into an oiled bowl cover with plastic wrap, and let it rest for 30 minutes. After 30 minutes deflate the dough and again with the bench scrapper fold the dough 4 -5 times. Again cover it, let is rise until doubled.
Place the dough into an oiled bowl cover with plastic wrap, and let it rest for 30 minutes. After 30 minutes deflate the dough and again with the bench scrapper fold the dough 4 -5 times. Again cover it, let is rise until doubled.
On a floured surface, deflate and divide the dough into 3 equal parts and form into balls. Cover with plastic wrap and allow it rest for 15 minutes.
Take each piece and with the bench scrapper flatten the dough into rectangle . Fold the sides and roll it into roll. Place this in a oil baking pan. Like wise make the other two pieces of dough too. Cover with plastic wrap, and allow to rise to about ¾ of the height of the bread pan.
Brush the loaf with the milk wash and bake in a preheated oven at 220°C for 30 - 35 minutes.
Remove the loaf from the pan and cool on a wire rack. Let it cool completely.
This bread is so soft.
Slice it, makes a wonderful toast., slater it with butter and Enjoy
Labels: Breads, Bread Bakers, Rye Flour, Healthy, Breakfast
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The Blurb #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
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