Wednesday, May 4, 2011
Last fall, I didn't get around to doing any trading, since I'd already stocked up on fall vegetables. But this spring when the farmer's market opened up, I was there, bread in hand. And I walked out with a greens - or more accurately, lettuce and spinach.
The next week I showed up with buns and made another trade.
This time, I needed bread for myself, so I made a larger than usual batch so I could have two loaves. I decided to make a light(ish) rye. Seedless. Yum.
Light Seedless Rye Loaves
2 1/4 teaspoons instant yeast
1 tablespoon sugar
1 1/2 cups water
1 tablespoon vital wheat gluten
1 1/2 teaspoons salt
2 1/2 cups (11 1/4 ounces) bread flour
1 1/2 tablespoons olive oil
In the bowl of your stand mixer combine rye flour, yeast, water, sugar and gluten. Stir to combine and set aside for 15 minutes - it will be very bubbly.
Add the salt and bread flour, and knead with the dough hook until the mixture is smooth and elastic. Add the olive oil and continue kneading until the olive oil is completely incorporated.
Flour your work surface and preheat your oven to 325 degrees. Sprinkle 2 small baking sheets (or one large one) with cornmeal Turn the dough out and knead it briefly. Divide the dough into 2 pieces and for each into a ball or log (your choice). Place the dough on your prepared pans, seam side down. Cover with plastic wrap and set aside to rise until doubled, about 30 minutes.
When the loaves have doubled, slash as desired and bake until golden, about 30 minutes.
Let the loaves cook completely on a rack before slicing.
This has been submitted to Yeastspotting.