Ingredients:
- 300 g of Ruggeri Farine rye flour
- 150 g of flour tp.1
- 50 g of wholemeal flour
- 270 gr of water
- 50 g of active toasted malt Ruggeri Farine
- 8 g of salt
NB: Ruggeri Active Toasted Malt improves development and leavening, giving bread a dark color and a toasted taste. Thanks to the yeast contained within it, this malt gives leavening power to the dough, without adding brewer's yeast because it replaces its use.
Preparation:
I prepared the rye bread by working the dough with the planetary mixer, but it is also possible to prepare the bread by working the ingredients by hand, vigorously, following the instructions below.
- Pour the flours, toasted active malt and salt into the mixer bowl.
- Using the paddle attachment, begin mixing the ingredients at low speed, adding a little water at a time until all the water is used up.
- When the dough begins to come together, replace the leaf hook with the hook hook, increase the speed a little (medium speed), and let the dough work for 4-5 minutes.
- Transfer the resulting dough into a container, cover with cling film and leave to rise for 2 hours in a warm place away from drafts (I did it in the oven with only the light on)
- Take the now risen dough and transfer it to a floured work surface.
- Deflate and stretch the mixture with your fingertips, then proceed with a series of folds.
- Shape the bread, place it in a mold or on a baking tray lined with baking paper.
Let it rise again for 1 hour. - Preheat the oven to 250°C, static mode.
Once it has reached temperature, lower the temperature to 220°C and put the bread in the oven. - Just before putting the bread in the oven, make a cut on the surface.
- Bake the bread at 220°C for 20 minutes, then lower the oven temperature to 180°C and continue baking for another 45-50 minutes, without ever opening the oven.
- Once cooked, remove from the oven and leave to cool on a rack to prevent the bottom of the bread from remaining moist and soft.
- Allow to cool before cutting and bringing the fragrant, rich-tasting black bread to the table.
recipe from delizieeconfidenze.com
