Bob's Hearty Peasant Rye Bread
- One measure of red wheat (about 2 cups)
- One measure of Rye grain (about 2 cups)
- About 1 tsp yeast
- Sugar
- Water
- Salt
- Extra virgin olive oil
Grind the red wheat in a grain grinder or blender until it becomes flour. Grind the rye grain into rye flour the same way as with the red wheat.
Set your yeast to rise (about 1 teaspoon) in a little warm water, with some sugar. When the yeast becomes a sponge, mix it into the red wheat (wheat only) with added water, then knead it for a minute or two. Put the wheat dough into a deep pan and add in the rye flour. Knead again and keep adding water until it is a wet dough.
Add salt and extra virgin olive oil. Knead the wet dough with one hand in the deep pan.
Pour/place the dough into oiled bread pans and let rise in a warm place (about a third). Bake in the oven at 375°F for about 1 hour.
The recipe will make one huge loaf or two small ones.
A last note: You must knead the wheat separate.... from both the rye and the olive oil!! This to give the gluten in the wheat flour maximum ability to rise.
I have been making this bread for 20 years and it is an excellent, nourishing, hearty health food.
From: Robert Boske
Set your yeast to rise (about 1 teaspoon) in a little warm water, with some sugar. When the yeast becomes a sponge, mix it into the red wheat (wheat only) with added water, then knead it for a minute or two. Put the wheat dough into a deep pan and add in the rye flour. Knead again and keep adding water until it is a wet dough.
Add salt and extra virgin olive oil. Knead the wet dough with one hand in the deep pan.
Pour/place the dough into oiled bread pans and let rise in a warm place (about a third). Bake in the oven at 375°F for about 1 hour.
The recipe will make one huge loaf or two small ones.
A last note: You must knead the wheat separate.... from both the rye and the olive oil!! This to give the gluten in the wheat flour maximum ability to rise.
I have been making this bread for 20 years and it is an excellent, nourishing, hearty health food.
From: Robert Boske