Temple House Rye Bread

From The Best of Irish Breads and baking. I just adore this, it's VERY moreish.

2oz/50g butter
20z/50g/2US tbsp black treacle/molasses
!2fl oz/350ml water
1oz/25g yeast
1lb/450g rye flour
1lb/450g strong white flour
1tsp/1 1/4US tsp salt
2oz/50g/2 US tbsp sunflower or pumpkin seeds
1tbsp grated rind and the juice of 1 orange
1 small(5oz/125ml) natural yoghurt

Melt the butter and treacle/molasses by warming with the water. Then add the yeast and allow it to froth. Mix the flours, salt, seeds and grated orange rind in a separate bowl. Then add the warm yeast liquid, yoghurt and orange juice and mix to make a firm dough.
Cover the bowl with a tea/dish towel and leave to rise for 1 hour or until doubled in size.Knead till smooth. Place in 2 oiled 2lb/900g loaf tins and leave to rise again.
Meanwhile preheat a very hot oven 450F/230c gas 8. Bake for 35 mins.

I actually use a packet of fast action dried yeast and mix it with the flour, and I find that my fan oven only needs to be 200f for 30 mins.The only problem with this bread is .........you can't stop eating it! BE WARNED! Judi

Sounds wonderful, Judi! Thanks for putting it in US measurements too! BTW - how much salt? When I was copying it down for my recipe box, I was confused. 1 teaspoon or 1.25 teaspoons?

Cheers,
BD

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We could learn a lot from crayons: some are sharp, some are pretty, some are dull, some have weird names, and all are different colors....but they all exist very nicely in the same box. ...Hmmm? .

What is "strong "white flour?

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It does not do to leave a live dragon out of your calculations, if you live near him. - J.R.R. Tolkien [or "her" in my case.]

Wow, I'd never thought of what strong white flower actually is. It just is! I guess it is basically plain flour, but stronger? more concentrated?

Hold on - I've nicked some info from a website:

Strong Flour:
The primary rule for producing a really good wheat loaf is to use strong bread flour. What differentiates a bread flour from flour more suited to making cakes and biscuits, is the gluten content. Gluten is a protein present in all wheat in varying amounts. Wheat grown in hot, dry summers in a short season will have a higher gluten content. These wheats are known as hard or strong. The high gluten content will ensure an extensive and even rise and a lighter loaf.

Strong White Flour:
The best strong white flour is stoneground which is then sieved to remove most of the bran and the germ which constitutes almost all of the nutritional value. A by-product of this process is the wheat endosperm, which is known as semolina. Strong white flour will make a light and creamy bread which is best eaten very fresh.

Unless the packaging says it is unbleached the flour will have gone through a bleaching process, inspired by a desire for whiter-than-white bread in the 19th Century. Unbleached white flour is a pale cream colour.


So no good for you Coeliacs out there!

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Kerry
Getting obssessed and loving every minute of it....

So bread flour, with a higher gluten content than all-purpose flour. (At least inthe U.S.)

Hi it's 1.25 US teaspoons, Judi

Of salt that is and yes, bread flour. I've also made it with wholemeal instead of white flour which makes a denser loaf.

Thanks Judi!

Cheers,
BD

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RVO's OrchidTalk Forums - "Bringing People Together" Help support our Community: Donate or Become an OrchidTalk Subscriber today!
We could learn a lot from crayons: some are sharp, some are pretty, some are dull, some have weird names, and all are different colors....but they all exist very nicely in the same box. ...Hmmm? .