Homemade bread for breakfast.

Another new recipe to try. This time it was a white loaf with added rye flour. I love the texture of a rye loaf- especially when toasted.

We are off out today to the Cotswold Water Park- lunch out and a walk around the park. Hopefully we will be back in time to see Andy win Wimbledon.

Recipe details:

400g Strong Plain Flour
100g Rye Flour
7g Yeast
10g Salt
25ml Olive Oil
330ml Warm Water

Place all ingredients in a large bowl or Kitchenaid type mixer.
Mix then knead for 5 minutes in a mixer or 10 minutes by hand. It should be quite a sticky dough- not too dry.
Leave to prove until doubled in size ( I put mine in the fridge for up to 8 hours)
Knead lightly.
Flour a proving basket, then tip in the dough. Leave to rise again.
Gently tip onto a baking sheet. You should have circles of flour on your bread dough.
Put the oven on to 200C and place a dish of cold water in the oven.
Cook the bread for 20-30 minutes, depending on your oven.