The recipe was Inspired by the gorgeous rye breads that I enjoyed on a recent trip to Hanoi. A small amount of dark and earthily-flavored molasses is used to add smoky depth – combined with the hint of orange, the loaf is tempting and simply irresistible. No kneading techniques are required. The process couldn’t be simpler, yet the results are awesome.
Makes one loaf,
- 122.5g bread flour高筋面粉
- 122.5g dark rye flour 黑麦面粉
- ½ teaspoon dry yeast 酵母
- 1 teaspoon salt盐
- 1 orange zest 新鲜橙皮末
- 1 tablespoon molasses 糖浆
- 188g water in room temperature
Method
- Combine the bread flour and rye flour in a big mixing bowl. Mix well. Add into yeast at one side and salt at the other side. Add into orange zest followed by molasses. Gradually pour into the water and mix the ingredients well until you do not see any dry flour any more.Cover the bowl with a plastic bag. Leave the dough in the bowl to rise for about 3 hours in room temperature till it doubles in size.
- You now need FOLD the dough. Dust the counter top or any work surface. Then tip the dough out onto flour-dusted surface. Gently stretch the dough into a square. Use both hands (you may want to use a scraper as you are dealing with a very wet sticky dough.) to pick up the right side of the dough and lift it off the work surface, stretching the dough upward as you lift (just don’t tear it.) Fold the flap of dough one-third of the way across the square. Repeat it for the left side of the dough. Then using both hands, pick up the end of the dough farthest from you and lift it off the work surface and fold the flap of dough one-third of the way across the square. Repeat by picking up the dough nearest to you. Once done, flip the dough over so that what was once the bottom of the dough is now the top. Cover the dough with a plastic bag and rest for 20 minutes. (The folding technique here is not for forming the final product; this is done after the first rise to create structure in the dough. This is more to be required for high-hydration doughs.)
- Lightly dust the proofing basket (you may use non-stick loaf tin if you do not have the proofing basket at home). Place the dough into the basket with bottom of the dough facing up. Cover the proofing basket with a plastic bag. Rest for 60 minutes. In the meantime preheat the oven to 230℃. Insert a small baking tray filled with water and place the tray on the bottom of the oven. (this helps create steam inside the oven which will result in a nice, chewy crust of the loaf.) Flip the dough over and place it on a baking tray.
- Bake for 20 minutes till the beautiful aroma of the rye and orange fills up your entire room. Place the bread on a cooling rack for 30 minutes till it is completely cooled off.
- Enjoy a plain piece, or spread onto butter, honey/jam or both.
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