The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Dorset, UK

DAB's picture

Hello from Dorset, UK

Well my real name is David, I'm from Dorset in the United Kingdom, and I'm 28 years old.
I have just started to make bread for the first time, since learning to make bread a very long time ago in school. The bread I have decided to make is Rye Bread. I've just taken my second attempt out of the oven.

The recipe I'm using is here
I haven't had great success with it. I did exactly as the instructions said, when I made my first loaf. The loaf didn't rise to the top of the tin, when being proofed.

So on my second attempt I actually did exactly what my yeast manufacturer instructions instructed to get the yeast started before adding to the rest of the ingredients. The loaf rose to the exact same point, but a lot quicker this time.
I have not long taken my second loaf out of the over and letting it cool. I have compared the recipe I am using to other Rye recipes. To me the recipe I used whilst being compared to other Rye Bread recipes doesn't use nearly enough yeast.

The yeast I am using is Allison dried active yeast. If I go by the instructions on the Allisons yeast. The ratio of yeast to flower is 130:3. So if I'm using 300 grams of flower I should use 7 grams of yeast! Not the mere 3 grams the author of the original recipe suggests.

Would be good to hear all your thoughts too!

AbeNW11's picture
AbeNW11 (not verified)

I like the method of dividing the flour in half.

Mix the salt into one half and put to one side.

Add the yeast and sugar to the other half, pour in water and mix well. Cover with cling film and place in warm place. 

After about 40min (with wheat flour at least) the flour, sugar, yeast and water should have bubbled and risen. 

Then add the flour and salt into this mixture and knead into dough. 

Cover with damp towel and leave in warm place to rise.