>> Tuesday, March 9, 2010
I haven't been baking bread lately. My sourdough passed away and my efforts to resuscitate it weren't successful. Maybe it's because of this year's neverending winter and my kitchen being the coldest room in the house. And being that I've become a real bread snob, using commercial yeast doesn't seem an elegant option anymore... it would be sooo totally unlike me... ahem. The thing is that I should already be feeding a new sourdough, but the mere thought of it makes me very lazy... However I recently found this recipe and I couldn't resist making it with commercial baker's yeast (yikes!), even renouncing my principles. Let's roll in the mud.
Mr. Lepard man publishes a new recipe every weekend in the British newspaper The Guardian. His recipes are always original; I love them. This recipe was published last February 6th and it caught my eye for various reasons: the first is that it's a 100% rye bread, which I love, the second is that includes cider, and the third is that the baking starts in a cold oven. I wanted to try the cold-oven-thing. I guess that as rye breads hardly exhibit any oven spring, a high start temperature is not as critical as for wheat breads, which need a sudden increase in ambient temperature to rise properly. To spice up the bread a bit, I added a large handful of walnuts, a good match with rye.
100% rye, cider and walnut bread adapted from Dan Lepard
Use organic flour if possible, with germ.
The result is fantastic. A soft bread with a very pleasant cider aroma. The crust could have been a bit crispier, but this way the bread is easier to cut. Sometimes you really have to wrestle with rye breads in order to cut them. This is not the case: Mr. Lepard man, you got it right as usual.
And after a long time, this one goes to Susan's Yeastspotting!