.Rye Flour.

Rye flour from Make it and Bake it

Make it and Bake it

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Traditional recipes for using rye flour can be found in cookery books from the Russian Steppes, through Europe and across to America. Containing low levels of gluten, rye flour produces rather sticky dense breads such as pumpernickel, while lighter rye loaves can be made by combining rye with wheat flour. Rye flour can be used in place of wheat flour in most cakes, biscuits and scones. We hope you enjoy the following recipes.

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Recipes

Black Bread

Ingredients

• 200 grams Rye Flour

• 300 grams White Bread Flour

• 25 grams Yeast

• 1 Teaspoon Sugar

• 150 mls Warm Water

• 150 mls Milk

• 50 grams Black Treacle

• 50 grams Dark Chocolate

• 1 teaspoon Salt

• 1 teaspoon Caraway Seeds

1. Dissolve sugar in warm water, add yeast and mix well. Leave for 15 minutes until frothy.
2. Gently dissolve treacle and chocolate in the milk. Cool to hand hot.
3. Place the flours and salt in a large bowl, add both liquids and mix to a dough. Knead well.
4. Cover dough and leave to rise for 1 hour.
5. Knead the dough again then form into a even ball of dough. Sprinkle with caraway seeds.
6. Place on an oiled baking tray and leave to rise for 30 minutes.
7. Bake in an oven preheated to 220°C  for 40-50 minutes.

Maple Rye Drop Scones

Ingredients

• 100 grams Rye Flour

• 1 Teaspoon Baking Powder

• 1 Egg

• 3 Tablespoons Maple Syrup

• 150 mls Milk

• Sunflower Oil

1. Put the dry ingredients into a bowl.
2. Add egg, maple syrup and milk a little at a time.
3. Oil and heat a heavy frying pan.
4. Drop spoonfuls of batter onto the hot pan.
5. When bubbles form on the surface turn over and cook until golden brown.

Orange Rye Bread

Ingredients

• 500 grams Rye Flour

• 500 grams White Bread Flour

• 25 grams Yeast

• 1 Tablespoon Honey

• 50 grams Melted Butter

• 1 teaspoon salt

• 100 grams Natural Yoghurt

• 300 mls Warm Water

• 1 grated Orange Rind and Juice

• 50 grams Pumpkin Seeds

1. Dissolve the honey in hot water and blend in the yeast. Leave to activate for 20 minutes.
2. Mix flours, salt, rind and seeds together in a large bowl.
3. Add yeast liquid and orange juice to flour, and mix.
4. Continue mixing and add melted butter and yogurt.
5. Knead to a firm dough, then cover and leave to rise for 1 hour.
6. Knead dough again, then divide into two and shape to fit oiled loaf tins.
7. Cover and leave to rise for 30 minutes.
8. Bake in an oven pre-heated to 230°C  for 30 minutes.

Almond Biscuit Fingers

Ingredients

• 125 grams Rye Flour

• 100 grams Ground Almonds

• 125 grams Butter

• 100 grams Sugar

• 25 grams Flaked Almonds

• 1 Egg White

1. Mix together rye flour, ground almonds, sugar and butter to form a soft dough.
2. Press into a 15 X 20cm (6"X 8") greased baking tray.
3. Mix flaked almonds with egg white and spread over biscuit base.
4. Bake in an oven preheated to 170°C  for 40 minutes.
5. Cool slightly in tin before slicing into fingers.

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