Brero Rye Bread Flour 1kg
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Suited for Sourdoughs and long ferments.
This flour has got it all for Rye Sourdough baking! Basic Ingredients have created this new Brero Rye Flour, which is a unique product that includes rye meal and rye flour.
Using the recipe below you will bake a delicious bread that is light in colour, with a crusty exterior and a soft and dense texture. It has a sour and nutty flavour and is ideally suited to serve with hard cheeses and cold meats!
You can also use this flour to feed your culture.
Ingredients: Rye Flour, Rye Meal.
500g BRERO Rye Flour
400g Rye Culture (Click here to buy Rye Sourdough Culture)
This recipe produces a Total Dough Weight of 1330g (scale proportionally for larger/smaller batch)
- Mix and knead all ingredients together until well combined. This can be done by hand, or in a very sturdy mixer or breadmaker (rye will challenge your mixer as it is a heavy dough to mix).
- Place the dough in a lightly oiled bowl for 1 hour and cover the bowl with a cloth or plastic wrap ensuring it does not touch the dough. Note that the dough is very sticky at this point.
- After 1 hour place the dough on a work surface and cut the dough into desired weight. Gently mould into required shape before placing into bread tin or proofing basket. If you find this dough very sticky and difficult to handle use a little BRERO Rye Flour to assist with moulding.
- Allow dough to rise for 1 hour 15 minutes. If using a proofing basket transfer to a tray and then place into a pre heated oven at 220C with fan off. To create a crusty exterior and assist the dough to rise in the oven use the steam method (see below).
- Bake for 30-35 minutes.
This recipe will make 1 large sandwich size loaf in a 900g tin, or 2 small loaves in a 450g tin.
Steam Tip: To create steam, have an (old) skillet or fry pan pre-heated in the oven. Once the dough is placed in the oven, pour 1/3 cup hot water on the hot skillet. Bake for 10 minutes in the steam. You may need to repeat this process of adding water to maintain the steam. Vent the oven by opening the door for 5 seconds to allow the steam to escape. Then reduce temperature to 200C and bake for a further 25-35 minutes.