Ukrainian Style Rye Bread
Ingredients
- 150 grams rye flour, we use Doves farm organic rye flour available from Tesco
- 150 grams live natural yogurt
- 1 teaspoon fast action dried yeast
- 1 tablespoon black treacle
- 1 teaspoon caraway seeds, lightly crushed
- 150 grams rye flour
- 200 grams strong white flour, plus extra for dusting
- 10 grams roasted barley (RBM) malt flour (optional)
- 2 teaspoons salt
- 1 teaspoon caraway seeds to decorate
- 1 egg beaten
Accompaniment
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Description
Who can resist the smell of freshly baked bread? Moreover, making your daily bread couldn’t be easier, it is a pleasing and economical way to mess about in the kitchen just follow
Method
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1
Mix all of the starter ingredients together with 250mls (8fl oz) tepid water cover and leave overnight, until bubbling.
The next day, mix the flours together with the salt, then stir into the starter mix to make a dough, adding a little extra water if required.
Turn out on to a lightly floured surface and knead the dough for 5 to 10 minutes, or until smooth and springy.
Shape into a ball, put into an oiled bowl, and cover loosely with oiled cling film leave in a warm place for 1 hour, or until doubled in size.
Flour a baking tray lightly knead the dough again, and then form it into a rugby ball shape lift onto the tray, cover it loosely, and leave to rise again for another 30 minutes.
Preheat the oven to 220°C / 425°F / Gas 7. Brush the dough with the egg, sprinkle with the caraway seeds, and slash the loaf along its length with a sharp knife bake for 20 minutes, then reduce the heat to 200°C / 400°F /Gas 6. And bake for another 20 to 30 minutes, or until dark golden with a hard shiny crust.
Cool on a wire rack then Serve and Enjoy!
Chef's Tips
Roasted Barley Malt (RBM) flour is extremely dark non-diastatic roasted barley malt flour. It has a tremendously deep, rich, and warm flavour to match its dark, red-brown colour. It is typically used in rye bread to give a richer colour and to brown or wholemeal breads or bagels to give a more rounded flavour and warmer colour.Typical usage is 5-10g (0.5-1%) per 1kg flour, but the exact quantity is up to you to decide.
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I have been buying bread from Kolos for over 30 years! Years ago their Rye bread contained a lot of Caraway seeds, less so these days. Morrisons sell Kolos Rye bread but I don't know if that's nationwide.
Just found this!!Kolos Bakery 128-132 Parkside Road, Bradford, BD5 8EHPhone: 01274 729 958 Website: http://www.kolosbakery.co.uk
I too adore this bread and also bought in the past from the Kolos bakery and have searched high and low to find it. Also used to buy it from Leeds indoor market and the ground floor of Fenwicks in Newcastle. Can't wait to try your recipe.