No Knead Bread

After making this bread I had to decide how to market it.  It has the following claims.

• No additives  
• Simple ingredients (Flour, water, salt)
• 100% Rye
• Wholemeal
• Sourdough
• No kneading required

You can tell by the title which I decided to go for.  You really just mix the ingredients and pour into a tin and wait.  There is no point in kneading as rye has such a low gluten content.

By the way it takes 2 days to make. It Russian Rye from Andrew Whitley's Bread Matters book,  Provided you don't rush it you get a good aerated bread. The plastic bag, by the way, is there for a reason: to store the bread for a day or two while the crumb becomes less "gummy". It works.

I would like to add caraway seeds but the rest of the household are refusniks on that front. (They will also, to be totally honest, only eat this toasted).

This has been a most encouraging bake and I am might even go for a pumpernickel in the near future!

A Bread a Day Week, Day Two - 100% Rye Sourdough

There's no added yeast in this bread

Just fermented rye flour water and salt.

given 24 hours to ferment and then baked for an hour

It is a bit brick like and is best toasted. Some people love the flavour of  rye, others don't.

Following Andrew Whitley's recipe in "Bread Matters", his advice is that this forms the basis for a multitude of breads. I've tried this with rye wholegrains without much success, but a hybrid with wheat flour and a coating of nuts and seeds has been a hit.