Well the slightly seedy and slightly sour bread I made yesterday lasted about 12 hours which includes a full night’s sleep. As much as my kids ever sleep anyway. No wonder I get sick of baking when 3 people eat 8 rolls in such a short amount of time. So I am confronted with the same problem, no sourdough starter or time to soak flour. I really must get some sourdough starter going tomorrow, I’ve been soaking flour instead for months now which is fine but nothing beats a true sour dough. Especially when the husband is San Francisco born and bred. Big brownie points in a proper sour dough.
All that aside, here is today’s loaf. Not a sandwich loaf, a nice dense, dark loaf. Great for soup or toast or big fat slices of bread and butter. I’m sure the carbohydrate kids won’t let it last long.
Rye & Yoghurt Loaf
500g rye grain
290ml lukewarm water
1 sachet dried yeast
1 teaspoon salt
Mill grain for 2 minutes at speed 10. Remove from bowl.
Place all other ingredients in thermomix and blend for 5 seconds on speed 7. Add flour and knead for 3 minutes. Leave to prove for half an hour then shape into loaf. Leave to prove again until doubled in size (about an hour). Bake at 200 degrees for 40 minutes.