Baking Low Gluten & Heritage Breads by The Artisan Bakery School

Author:The Artisan Bakery School [Penny Williams and Dragan Matijevic]
Language: eng
Format: epub
Publisher: Dragan Matijevic
Published: 2014-02-10T00:00:00+00:00

Making Rye Breads

Breakfast without rye bread is unthinkable in many northern European cultures, and the variety of recipes out there is astounding.

Rye flour is low in gluten, make it a better choice for people with gluten sensitivity, and the high-fibre digestive benefits are good for us all. Because it is low in gluten, and by nature low-rise, there is no point kneading it – so it is a surprisingly easy bread to make.

We use a light rye or a medium rye flour, but you can experiment with wholemeal rye, just remember it will be even more dense and need more water. Give the dough enough time to rise slowly, be creative with your additions - caraway, cumin or ground coriander are traditional favourites, while dried fruit or nuts add extra interest – and you can’t fail to produce a loaf with character and depth. Perfect with ripe brie, or blue cheeses, and any kinds of smoked or pickled treats.

The following recipe shows our Seven Steps for making a 100% rye sourdough. If you don't have a rye starter yet, click on How to Make Your Rye Starter in the Table of Contents. It takes about 5 days, but very little effort - all the work is being done by the yeasts setting up their colony!

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