A second recipe adapted from the wonderful Vegan Secret Supper. It seems to becoming more common for vegan cookbooks to contain a chapter on breads. This must reflect the growing and welcome trend for people to bake their own. My only concern is that bread baking is a complex science in its own right and really deserves more time and space dedicated to it (personally I would recommend Bread Matters by Andrew Whitley). Having said that I was really impressed with this recipe for a dark sweet rye bread filled with toasted hazelnuts. It is great with chocolate spread or just a little nut butter.
1 1/2 cup of wholemeal rye flour
1 1/2 cup of strong white flour
1/2 cup roasted and roughly chopped hazelnuts
250 ml of warm water
1 packet (7g) fast acting yeast
1 tbsp treacle (molasses)
1 tbsp olive oil
1 tbsp unrefined brown sugar
Put the flour and nuts into a bowl. Mix the other ingredients together and combine with the flour and nut mix with your hands, bringing it together into a sticky dough.
Turn out onto a clean surface and kneed well for at least ten minutes. Remember that the aim if kneeding is to develop the gluten by stretching the dough. By the end you should be able to pull it and stretch it without it breaking. When you have it at this point put it back in the bowl and cover and leave in a warm place for a couple of hours until it has nearly doubled in size (rye bread won’t rise as much as other breads).
Turn out again and knock back (kneed gently for a couple of minutes). Shape and place in a loaf tin. If possible leave this tin in a large plastic bag as this will stop it drying out.
Heat the oven to 190oC.
Place the loaf in the oven for 30 minutes. When you take it out of the oven get it out of the tin and onto a cooling rack.
- Is rye bread really healthier than white? (theglobeandmail.com)
- Fig Hazelnut Caraway Rye Bread – No Knead (eatwithnamie.com)
- Handmade Finnish Rye Bread at the Nordic North Festival (anamericangirlintransit.com)