Whole rye and currants breads

Accueil > Whole rye and currants breads

Preparation: 10 minutes, proofing 1-2 hre

Cooking: 15-20 min

Yield: 15-18

Notes:

What to do with rye flour? This recipe of Whole rye and currants breads is easy and give perfect treats for breakfeast or snack. : Organic Whole Rye Flour
For a new taste, you can also use : Organic Six Grain Flour

Ingredients

500 grams of Organic Whole Rye Flour
500 grams of Organic All Purpose Unbleached White Flour
20 grams salt
15 grams dry yeast
680 milliliter water
300 grams currants

Preparation

In a bowl, soak the currants in 350 ml of water for a minimum of 20 minutes to a max time of 1 hour.
Mix the rest of the water, the flours, the salt and the yeast by hand or in a stand mixer. Be sure to mix enough to make a good gluten structure. Then add the wet currant, mix again until it is homogenous. Cover with an humid dish cloth and let it raise in a warm place. The doug will double it will take 1-2 hours depending of the temperature and humidity.
Preheat the oven at 475 °F (245°C). On a floured work plan, put the doug and with your hand shape it in a rectangle of 3-5 cm of thickness. Cut it in stripe of 2 cm by 8 cm. Put them on a baking sheet cover of parchemin paper.
Cook 15-20 minutes. Let it cool down on a rack.

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