Dark Rye and Fennel Loaf or 12 Dark Rye Crusty Dinner Rolls
A wholesome "feel good" bread - great with soup and cheese. Recipe is for one bloomer or 2lb loaf tin or 12 dinner rolls.
Makes 1 loaf
Ingredients
For the dough:
300g strong white bread flour
200g dark rye flour
10g Salt
7g dried yeast
1 tbsp black treacle or maple syrup
1 tbsp oil (try sesame for a nutty flavour)
1 Dsp Fennel Seed (crushed or left whole)
300 - 340ml tepid water
For the crust
60g rice flour
1 tsp sugar
1 tsp yeast
1 tbsp sesame oil
Sufficient water to form a thick paste
Extra dark rye flour for dusting
Preparation
Start by making the dough. Either by hand or using the dough hook of a machine mix together the dough ingredients and adding between 300ml and 340ml water, sufficient to form a dough. Continue kneading until the dough is smooth and elastic - this will take around 10 minutes in a machine and 15-20 minutes by hand.Grease a roomy mixing bowl and pop the dough into it then cover with a shower cap and allow to double in size. This will take around an hour in a warm place.
Whilst the dough is rising mix the crust. Simply place all the ingredients into a small bowl then add sufficient water to form a thick paste. Set aside.
When the bread has risen take from the bowl and shape into a bloomer or form into 12 dinner rolls. Each piece of dough needs to weight about 70g. Shape the rolls and place onto two baking sheets, six each sheet well spaced. Take the paste and using the hands gently cover each roll with a layer then sift over a covering of rye flour.
Leave to prove uncovered in a warm place for 1.5 hours. During the prove the tops will start to crack as they rise and look quite interesting.
Preheat the oven to 220 degrees and after the long prove pop into the oven and bake for 30 minutes (for the loaf) and 20 minutes for buns or until browned and crispy on the top.