A Rye Look at Bread Adventuring: Recipe

Recipe: A Rye Look at Bread Adventuring

As you can read in Food Adventures in the menu above we have recently been on a day’s ‘Breaducation’ course at the Feast Rising Bakery in Hull. It all went great with artisan baker Patrick Crabtree there to encourage us and guide us along. But what happens 3 weeks later when you try and replicate your Rye Bread success on your own?

Well, the good news is that if you follow Patrick’s written instructions properly – it works!

Just follow the recipe below in full and enjoy making great bread and don’t worry if it doesn’t work first time because to be honest it didn’t for me (Erik), but the second time I made a loaf that I was really proud of.

And whilst I am on the subject of quality ingredients – a word on cookware, specifically knives. As a former co-owner of a cookshop I make a plea for investing in the best you can afford in certain items. Today I mean a breadknife by Henckels. You can spend £150 or more on such an item but I know from experience that Henckel offers chef quality at half that price. Have a look: Henckels Breadknife.

So, that’s my Rye look at Bread Adventuring. Next I am going to tackle the Organic Stoneground Brown Loaf. Here is Patrick’s Recipe for Light Rye with Caraway.



    For the pre-ferment:
  • 130g water, cold
  • 2g yeast
  • 130g strong white bread flour
  • Whisk the yeast in to the water till dissolved then tip in the flour and mix till smooth. Cover and leave for at last 12hrs, or until ready to use.
  • For the dough:
  • 240g water (see below)
  • 280g strong white bread flour
  • 100g dark rye flour
  • 10g salt
  • Optional:
  • Or
  • 150g raisins or sultanas (add 20ml extra water)
  • & 1 tsp caraway seeds
  • Or
  • 150g walnut pieces (add 20ml extra water)


  1. Add the water to the pre-ferment in the bowl in which you are going to make the dough.
  2. Thoroughly mix together the flours, salt and flavourings of your choice then tip onto the pre-ferment and water.
  3. Mix the dough till it has cleared, then cover and leave for 10mins.
  4. Work the dough for 15-20seconds, cover and leave for 10mins.
  5. Repeat the above paragraph, but cover and leave until well proved.
  6. Fold the dough over on itself, rest for 20mins and then scale out and shape as required.
  7. Bake 400g loaves 220C/22mins, an 800g loaf 220C/10mins then turn down oven to 200C/23mins

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