Buurebrot / swiss half-rye bread
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Buurebrot / swiss half-rye bread
  Swiss    Bread  
Last updated 6/12/2012 12:42:19 AM. Recipe ID 1287. Report a problem with this recipe.
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      Title: Buurebrot / swiss half-rye bread
 Categories: Breads
      Yield: 10 Servings
    150 g  Rye flour
    850 g  Strong white flour
      3 c  Water
      1 ts Salt
      1 ts Dry yeast
  ("Strong white" flour is the UK term for all-purpose flour.) Mix the
  yeast in 1/2 C of the water at blood heat, and leave 15 minutes to
  proof. Sift the mixed wheat and rye flours into a mixing bowl to
  warm. When the yeast has proofed, make a well in the flour, pour the
  yeast mixture in, and cover it over with a little flour. Leave for 20
  minutes to "set the sponge". When this time has elapsed, begin mixing
  (or kneading with the dough hook if using a mixer). Add 2 cups of the
  water, check for texture, and add the rest if necessary. Knead
  vigorously. If using a dough hook, somewhere about 10 minutes into
  the process the dough will suddenly change texture and require more
  flour. Add it (probably about another 150 g). Turn the dough into an
  oiled bowl to rise. The texture will be somewhat sticky. After
  allowing to rise for 1-1&1/2 hours, turn out of the bowl, punch down,
  and divide into two loaves. Turn into nonstick pans (or greased ones)
  and allow to rise for another hour. Bake at 220C for 35 minutes. Turn
  out of the pans and allow to sit in the still-hot oven upside down
  for 5 minutes to harden the crusts. Let sit overnight before cutting.

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Recipe ID 1287 (Apr 03, 2005)

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