24 lines
747 B
Markdown
24 lines
747 B
Markdown
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# Russian rye bread
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Recipe yields 1 large loaf
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### Ingredients
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* 440 grams Production rye sourdough
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* 330 grams rye flour
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* 5 grams sea salt
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* 200 grams water, at 40C
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### Directions
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Mix all the ingredients together thoroughly. Using wet hands, scoop up the dough and drop it into a well-greased loaf tin (or 2 smaller ones).
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Cover loosely with a polythene bag and allow to prove (this could take anything from 2-8 hours, depending on the vigour of the sourdough and the temperature.
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Bake in as hot an oven as possible (230C-240C), reducing the temperature by 20C after 10-15 minutes. Baking time for a large loaf will be 50-60 minutes, or 35-45 minutes for a small one.
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### Meta
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author: Andrew Whitley, "Bread Matters"
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tags: Bread
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