THE SHOP IS CURRENTLY CLOSED FOR THE SUMMER. PLEASE SIGN UP FOR MORE INFO.
THE SHOP IS CURRENTLY CLOSED FOR THE SUMMER. PLEASE SIGN UP FOR MORE INFO.
THE SHOP IS CURRENTLY CLOSED FOR THE SUMMER. PLEASE SIGN UP FOR MORE INFO.
A tasty and fulfilling rye loaf recipe, with a seaweed twist
Rated 5 stars by 2 users
Bread
4-6
15 minutes
30 minutes
A Tasty and fulfilling Honey Rye loaf with a seaweed twist
Author:Charlie Cowgill Pang
Weigh out flours, yeast, salt & seaweeds into a bowl
In separate jug weigh out the warm water and mix honey in
Combine both wet and dry in a bowl and mix until a dough if formed
Knead for ten minutes into a ball and leave in an oiled bowl covered with cling film in a warm place for 1hr
On a floured surface knead bread for 5mins knocking it down to size
Shape your dough into the rough shape of your baking tin that has been lined with baking parchment and pop your dough in to prove for another hour in a warm place, once again covered in cling film
Remove cling film, dust top of dough (that should have doubled in size) and slit the surface of the dough 3-5 times
Bake at 180° for 30 minutes or until when you tap the loaf it sounds hollow
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