Rye Bread
by Paul Hollywood on Nov 17, 2016
This Rye Bread is Paul's interpretation of the signature challenge in the Quarterfinals episode of Season 2 of The Great British Baking Show. It is explained in further detail by Paul in Season 4 Masterclass: Part 4.
- Servings
- 1 loaf
- Prep time
- 480 minutes
- Total time
- 480 minutes
- Course
- Side Dish
Tags
Ingredients
- 500g (1lb 2oz) rye flour, plus extra for dusting
- 10g (⅓oz) salt
- 10g (⅓oz) instant yeast
- 20ml (¾fl oz) black treacle
- 350ml (12fl oz) cool water
- olive oil, for kneading
Instructions
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Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water and turn the mixture round with your fingers.
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Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
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Coat a clean work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin. You will find the dough feels different from conventional wheat flour dough – less smooth and stretchy.
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Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large, round proving basket with rye flour. Put the dough into it, placing the smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top.
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Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually, but will take considerable longer than wheat-flour breads.
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Preheat the oven to 425F and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper.
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When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust).
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When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife. Bake for 30 minutes. To test, tap the base of the loaf – it should sound hollow.
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Remove from the oven to cool and serve in slices.