Most of you that have ever had a drink and nibbles with us, will have eaten the little “toasties” Russ likes to make out of stale, leftover bread. The bread has to be good though, or the toasties wind up like this non-Catholic imagines communion wafers to be.
Coral Bay bakery right across the road here sells a pretty decent multi-grain loaf that is great for sandwiches, but when it’s dried out Melba toast style, it just dissolves into nothing on your tongue when eaten.
With a rotten cold, and it being too windy for fishing, I decided today would be as good as any to make some decent bread so Russ can restock our toasties store. I’ve made this rye bread loaf before and found it to be super easy and give good results. I don’t own a bread maker, so I just knead breads by hand-and really enjoy doing it. I kneaded one handed this morning while I talked on the phone to son Mick. That’s how easy this bread is!
- 2 cups bread flour
- 1 cup rye flour
- 2 tablespoons oil
- 1 tablespoon brown sugar
- 1 cup water
- 1 1/2 teaspoons salt
- 2 tablespoons caraway seeds
- 2 1/4 teaspoons instant yeast
- Blend all ingredients together, knead for 7-10 minutes, by hand or machine. Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
- Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film. Let rise until doubled, about an hour, maybe longer depending on the room temperature
- Gently knock down, and shape as you like-either free form or in a bread tin. I bake it free form, on a biscuit tray lined with baking (NOT greaseproof) paper.
- Preheat the oven to 190c, and let the bread rise until it is almost doubled.
- Slash with a sharp razor or a serrated knife.
- Spritz with water and place in the oven.
- Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more. Tap the bottom of the bread-it should sound hollow. If it doesn’t pop it back in for a couple of minutes more until it does