Saturday, June 29, 2013

VIKINGS RYE FOCACCIA



Already vikings were growing rye believing it gave them more strengths.
94% of rye is produced in Europe and
rye bread is very popular in Nordic countries.


Ingredients:
30g yeast
320g water
25g olive oil
100g rye flour
385g plain flour
9g salt
handful herbs / chopped
20g olive oil 

Mix yeast with water.
Add olive oil.
Mix flours with salt and add it to the liquid.
Knead the dough for about 5 minutes.
Add the herbs.
Knead another 5 minutes.
Form the dough into ball and put it into deep bowl.
Cover with a towel and let rise 1 hour.
Punch the dough back after first rise.
Rise it another hour.
Preheat oven to 250C or 480F.
Transfer dough to baking sheet and dimple with your fingertips.
Brush with oil.
Let rise another 1/2 hour.
Bake the bread for 10 minutes in 250C/480F and then 30-40minutes in 180-200C/390F.

Who Needs a Cape?  Linky

5 comments:

  1. Thank you soo so much for sharing this recipe! There's nothing like the smell of freshly baked bread filling up the house. While I've tried baking with whole wheat and regular flour, I've never used rye flour before. I'm so intrigued and want to make this as soon as possible! First, I need a scale ;)

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  2. I did not know that about rye. Interesting. This bread does sounds delicious with the rye and the "helpful herbs". Love the smell of any type of herb bread - any bread for that matter. Thanks for the recipe!

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    Replies
    1. The smell of the fresh bread mmmmmm. Thanks for your comments

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  3. thank you so so much for visiting my blog, your pictures are gorgeous and I LOVE that you use weights! I'm following for sure on FB!

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