Round Rye Loaf

Rye flour exhibits distinct properties compared to wheat flour, and when used alone, it does not produce a loaf with an airy, porous crumb; however, it results in a remarkably moist and flavorful bread. Do not be daunted by the gelatinization process: this is one of the most straightforward loaves you will ever prepare.

Recipe extracted from How to Raise a Loaf by Roly Allen, published on 28th May 2020, £12.99, Laurence King Publishing.

Ingredients:

• 300g white (light) rye flour

• 5g (1 tsp) fine salt

• 50ml warm water

• 200g rye starter (see step 1)

• Vegetable oil, for kneading

For the rye starter

• 1 tbsp sourdough starter

• 125ml warm water

• 100g rye flour, either white (light) or wholemeal (dark)

For the gelatinised rye mixture

• 240ml hot water

• 60g white (light) rye flour

Method:

1. Take a clean jar, add 125ml of warm water, and dissolve a tablespoon of your regular starter in it. Add 100g of rye flour, either white (light) or wholemeal (dark). Depending on the temperature, it should be bubbling away and ready to use within 8—12 hours.

2. You need to prepare the gelatinised rye mix before you start work on this loaf, allowing at least an hour for it to develop. Boil a kettle of water and pour 240ml into a mixing jug. Leave it to cool to about 90°C (if you have a heavy glass mixing jug, this only takes a minute, as the hot water will cool quickly in it). Add 60g of light rye flour and whisk it in thoroughly. It will form a thick, gluey paste as the long starch molecules break down and absorb the water. Put the mix to one side to cool.

3. Mix the flour and salt together in a mixing bowl. In a large mixing bowl, whisk together most of the gelatinised rye mixture (reserving a tablespoon for glazing the loaf later on), the warm water, and the starter.

4. Add the flour and salt to the wet mixture, and mix everything together until you have an even, slightly sticky, dough.

5. Lightly oil your work surface then pull, fold and rotate the dough for one minute. Shape into a neat ball.

6. Dust a small proving basket liberally with rice flour and gently place the ball of dough into it. Cover with a clean tea towel and leave to prove. It will take a long time for the dough to rise — don’t be impatient. When the ball has grown by about 50 per cent, you’re ready to bake.

7. Preheat the oven to 230°C (210°C fan)/gas mark 8), with a heaving baking tray or baking stone on the middle shelf, and add a source of steam. Carefully tip the loaf out of the proving basket and onto the hot stone. Lightly brush last of the gelatinised mixture over the top of the loaf to glaze it, then with scissors or a sharp knife make three cuts in the top of the loaf, 2cm deep, then place the stone back in the oven.

8. Bake for approximately 50 minutes, or until the base of the loaf has browned and sounds hollow when you tap it. Leave to cool on a wire rack for at least an hour before slicing.