Monday, May 3, 2010

Gelatinized Dough Method Rye Bread

Sweet Corn Bread.

Sweet Corn Bread, Rye Bread And Ham & Cheese Bread.

Hi! Most of you like to eat soft bread right? Making a high fibre bread like the Rye bread or Wholemeal bread, they will alway turn hard after it was left on the table after a day. Nowadays, people are more health conscious and they refer to eat food which is natural, without adding any chemical food additive. I have being making homemade bread, after learning about Water roux starter (65C TangZhong) from Florence. Few days ago, I found this book" Magic Bread" by Alex Goh, he is using the gelatinized dough method of making softer bread and his method was a bit diffence from Florence.

Rye Bread

Here is the recipe:

Rye Bread

A (The gelatinized dough)
60g Bread Flour
45g Boiling Water

Add the boiling water to the bread flour, mix until well blended to form a dough. cover and set aside to cool. Keep it into the refrigerator for at least 12hours.

170g Bread Flour
70g Rye Flour
15g Sugar
5g Salt
4g Instant Yeast

1 tsp Molasses
140g Cold Water

15g Butter

90g Raisins

Mix B until well-blended. Add in C and knead to form rough dough.Add in A and knead until well-blended.
Add in D and knead to form elastic dough. Add in E mix until well combined.

Cover the dough and let it rest for about 1 hr or until double its size.

Divide the dough into 6 egual pieces and mould it round.
Let it rest for 10 minutes.

Flatten the dough and roll it up like a swiss roll.
Place it onto a greased pan. Let it proof for about 60 minutes. Bake at 190°C for about 30 minutes.

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