Dark Rye Bread Recipe - Great British Chefs
Russell Brown uses a blend of flours to create a lighter-textured rye bread than most, but packs in intense flavour by using a rye starter
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 140g of dark rye flour
- 100g of 00 flour
- 200g of water
- 50g of buttermilk
- 10g of fresh yeast
- 20g of fresh yeast
- 350g of water
- 10g of dextrose
- 50g of grapeseed oil
- 300g of rye flour, plus extra for dusting
- 400g of T55 flour
- 22g of sea salt, finely ground
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