Ch at 16:20, 22 January 2025

2025-01-22T16:20:26Z

← Older revision		Revision as of 16:20, 22 January 2025
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	# '''Fold''' Give the dough single fold, i.e. gently pull each side of dough over the top. Prove for a further 45 minutes		# '''Fold''' Give the dough single fold, i.e. gently pull each side of dough over the top. Prove for a further 45 minutes
	# '''Pre-shape''' Flatten the dough out on a lightly floured surface and form into a ball		# '''Pre-shape''' Flatten the dough out on a lightly floured surface and form into a ball
	# '''Shape''' Grease a loaf tin and shape the dough for the tin, placing seam side down, gently pushing the dough down so that the corners get filled. Cover and leave to prove for 2-3 hours or even ~~longer~~. It won't rise much		# '''Shape''' Grease a loaf tin and shape the dough for the tin, placing seam side down, gently pushing the dough down so that the corners get filled. Cover and leave to prove for 2-3 hours or longer, even overnight. It won't rise much
	# '''Bake''' Slash a line down the length of the dough and bake in a 210℃ oven for 50-60 minutes. Remove from tin immediately and allow to cool completely on a rack before slicing - ideally for 12 hours or more.		# '''Bake''' Slash a line down the length of the dough and bake in a 210℃ oven for 50-60 minutes. Remove from tin immediately and allow to cool completely on a rack before slicing - ideally for 12 hours or more.

Ch at 12:51, 14 January 2023

2023-01-14T12:51:21Z

New page

[[Bread|⇐ Bread]]

[[File:IMG_2844.jpeg|400px|left]]
This is quite a heavy bread, as you would expect with the ingredients. Has a feel of dutch 'roggebrood', or pumpernickel, without being quite so dark or heavy.

I haven't tried as yet, but I think the dough could have more hydration, - a bit more water.

It takes quite a while to make in elapsed time, so start the day before, but very little effort required. Allow 2 hours for the soaker, 4-5 hours proving and then bake, as well as cooling for 12 hours before eating.

<br clear=all>
==Ingredients==
;for the soaker
:75g oats, e.g. porage oats
:75g linseeds, or flax seeds
:150ml water
;for the dough
:170g wholemeal flour
:170g wholemeal (dark) rye flour
:85g bread flour
:205ml water (I think this could be more, maybe 230ml)
:100g rye or wholemeal sourdough starter
:45g black treacle, i.e. about 2 Tbsps
:10g salt

==Method==
# '''Make soaker''' Mix the soaker ingredients together and allow to stand for at least 2 hours
# '''Make dough''' Mix all the ingredients, including the soaker, together in a bowl to make a shaggy dough. Leave to prove at room temperature in a lightly oiled bowl for 45 minutes.
# '''Fold''' Give the dough single fold, i.e. gently pull each side of dough over the top. Prove for a further 45 minutes
# '''Pre-shape''' Flatten the dough out on a lightly floured surface and form into a ball
# '''Shape''' Grease a loaf tin and shape the dough for the tin, placing seam side down, gently pushing the dough down so that the corners get filled. Cover and leave to prove for 2-3 hours or even longer. It won't rise much
# '''Bake''' Slash a line down the length of the dough and bake in a 210℃ oven for 50-60 minutes. Remove from tin immediately and allow to cool completely on a rack before slicing - ideally for 12 hours or more.

<small>''Slow dough - Real bread'' ed. Chris Young, recipe Fergus Jackson</small>

<div class="recipeindexentry">''<small>Oat, rye and linseed bread</small>''</div>
<div class="recipeindexentryadditional">Oat, rye and linseed bread</div>

The Shackleton - Revision history

Ch at 16:20, 22 January 2025

Ch at 12:51, 14 January 2023