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Temple House Rye Bread

This is a discussion on Temple House Rye Bread within the The Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; From The Best of Irish Breads and baking. I just adore this, it's VERY moreish. ...

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  1. #1
    JUDIUK is offline Senior Member
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    Default 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

  2. #2
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    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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    What is "strong "white flour?

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    Quote Originally Posted by pavel View Post
    What is "strong "white flour?
    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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    So bread flour, with a higher gluten content than all-purpose flour. (At least inthe U.S.)

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    Hi it's 1.25 US teaspoons, Judi

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

  8. #8
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    Quote Originally Posted by JUDIUK View Post
    Hi it's 1.25 US teaspoons, Judi
    Thanks Judi!

    Cheers,
    BD

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