Having made a super sour dough rye bread , I now thought I would have a go at one using baker’s yeast as this is a quicker option.
Only rye flour is used which does make it a harder to handle dough.
500ml yoghurt & water ( around 1:1 ) at hand heat
1.5 tablespoons of dried yeast
1 teaspoon sugar
100g rye flour
650g rye flour
2 teaspoons of salt
2 tablespoons of caraway seeds – plus extra for sprinkling on top
In a bowl mix the yoghurt and water , yeast , sugar and flour.
Leave for a while until it starts to bubble.
Mix the rest of the flour, salt and caraway seeds in a large bowl.
Add the yeast mixture to the flour mixture and mix with a wooden spoon.
Aim for a “wet” mixture, adjusting with water or flour as necessary.
Cover this with a cling film or a cloth and leave overnight.
This will make 2 loaves – either two round or oval loaves which you can place on greased baking sheets or you can use small baking tins – shallow ones rather than loaf tins work out best I think – I used a 16 x 27cm mermaid tin.
This dough is very hard to work with – I cut it into two and shape each piece without much kneading and try not to add much extra flour.
Cover and leave to rise – this may take several hours – you do not get much of a rise.
Pre-heat the oven to GM 4 – 180°C.
Brush the top of the loaf with hot water and sprinkle with caraway seeds. You can make 1 or 2 cuts on the top of the loaf.
Whilst experimenting with this recipe I found that if you make the loaf too thick then it can burn on the outside and still be uncooked in the centre.
I found that a flatter loaf and the one in the rectangular tray came out consistently better.
Bake for 50 – 55 minutes – I swap the trays around after 20 -25 minutes.