Easy rye bread with whey :)

Have not blogged for a while but I swear it is going to change from now on 🙂

I have been travelling, working and being lazy a lot and the good weather just would not make me sit in front of my laptop however winter is coming and being cozy in my warm cave makes me wonder about creating new stuff.  Mainly easy stuff than can be done by anyone who knows how to turn on the oven 🙂

So lets start with a really delicious breakfast/ lunch / brunch / dinner material : Wholegrain rye bread made with leftover whey I had from yesterday’s cheese making 🙂

Of course if you have no whey at home you use water instead, but it definitely makes the bread creamier, more aromatic and buttery .

So if you wanna rule the breakfast or brunch you’d better try this recipe out 😉

 

 

Ingredients :

• 500 g whole grain rye flour
• 3 dl whey ( not cold)
• 2 dl water
• 2 tbsp salt
• 1 tbsp brown sugar
• 1 tbsp oregano
• 10-15 gr fresh yeast ( if you use the powder please check the appropriate amount on the cover)

Preparation:

1. Mix flour, salt, sugar and oregano in a big bowl.Crush the yeast on top.
2. Pour the whey on top and start mixing the dough.
3. Add the water and keep mixing, if the the dough seems stiff you can add a little bit more water or whey.
4.  Knead the dough in the bowl manually for 10-15 minutes.

Leave it in the bowl, cover it with a table cloth and let it rest under a blanket or a warm place in the flat ( you can warm up the oven a bit as well and put in the dhough to quicken the process)

Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

  5. Knead the dough again for a couple of minutes, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size again.

    6. Preheat the  oven to 220 C. Dust the loaf with flour and cut a couple of lines the top of the loaf with a sharp knife. Bake for 20 minutes until dark brown, then turn down the heat to 180 C and bake for an additional 30 minutes.

TRICK: to have the inside soft and the outside crusty put a glass baking dish underneath the bread and pour 2-3 dl water in it. Keep the dish in the oven during the whole baking process.

7. Once it is done take cool on a wire rack or wooden clipboard.

 

Tadaa… better to be enjoyed with different types of cream cheeses, liver pate or just a little bit of fresh butter 🙂

ENJOOOOOY people and let me know if you liked it 🙂