Baking bread

I think I’ve found my baking mojo… Hopefully writing mojo will follow.

I’ve decided to bake bread at home so that we don’t need to buy it. We don’t buy the cheap bread, we buy the good quality loaves for $4 per loaf, and it adds up… So, since we’re trying to be very frugal about everything, I figured this would be a good way to save up. It helps that hubby gave up coffee and the coffee maker was not needed on the counter top anymore. My KitchenAid Artisan claimed that spot and it calls my name every time I see it…

I’ve tested a few different recipes so far. Here’s my favourite, courtesy to Rogers Foods. This is the recipe on the back of their rye flour package!

Rogers Basic Rye Bread

1/2 cup warm water
1 tsp honey
1 tbsp yeast

 Dissolve yeast and honey in warm water and let stand for 10min.

2 tbsp honey
1/4 cup vegetable oil
1 tbsp salt (says the recipe – I used 1 tsp and it tasted fine)
1 tbsp caraway seeds – optional (I left them out)
1 3/4 cups warm water
1 tbsp lemon juice
3 cups dark rye flour
2 1/2 – 3 1/2 cups  all-purpose flour

Measure honey, oil, salt, caraway seeds, warm water and lemon juice into a large bowl. Add yeast mixture and mix well. Add rye flour and beat at low speed (with your favourite electric mixer) for 2min. Stir in sufficient amount of all-purpose flour to make a soft, workable dough. (The exact amount would depend on the weather, your location, etc. factors…)

Turn the dough out on a lightly floured surface; knead for 5min until the dough is smooth and elastic. Form into a ball and place in a greased bowl, turning to grease on all sides. Cover and let rise until doubled in bulk, for about 1h 15min.

Punch dough down and form into two smooth balls. Cover and let rest for 20min. Roll each ball to form a long, rounded loaf and place on greased baking sheet sprinkled with corn meal (or baking sheet lined with parchment paper). Using a sharp knife dipped in flour, make 3 or 4 shallow cuts across each loaf. Let rise until almost double in bulk, for half an hour.

Bake in 375F (190C) for 40-50min until done. Remove from the baking sheet and cool on a wire rack.



3 thoughts on “Baking bread

  1. Millaista hiivaa siellä käytetään? Tuoretta vai kuivahiivaa? Täytyy kokeilla vaikka jauhot ym aineet on aina erilaisia eri maissa. Liisa

    • Taalla kaytetaan enimmakseen kuivahiivaa, niin kuin tassakin reseptissa. Ma etsin tuoretta vuosia, viimein paadyin ostamaan sita sielta leipomolta missa olin toissa. Kuivahiivaakin on useampaa sorttia, pikahiivaa ja hitaampaa… Ma en oo sita pikahiivaa viela kokeillu. Silla nostatettais taikinaa vaan kerran.

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