Whole rye and currants breads

... > Whole rye and currants breads

Preparation: 10 minutes, and proofing 1-2 h

Cooking: 15-20 min

Yield: 15-18 breads

Notes:

What can you bake with rye flour? This whole rye and currant bread recipe is easy to follow and makes the perfect breakfast or snack.
Product used in this recipe: Organic Whole Rye Flour
To vary this recipe, you can also use: Organic 6 Cracked Grain Mix.

Ingredients

500 g Organic Whole Rye Flour
500 g Organic All Purpose Unbleached White Flour
20 g salt
15 gdry yeast
680 ml water
300 g currants

Preparation

Soak the currants in 350 ml of water for between 20 minutes and 1 hour.
Mix the remaining water with the flours, salt and yeast by hand or using a stand mixer. Make sure you mix it enough to develop the gluten structure properly. Then add the soaked currants and mix again until the mixture is homogeneous.
Cover with a damp cloth and leave to rise in a warm place. It will take 1-2 hours for the dough to double in size, depending on the temperature and humidity.
Preheat the oven to 475°F (245°C). On a floured surface, place the dough and use your hand to shape it into a rectangle measuring 3-5 cm in thickness. Cut it into strips, each 2 cm wide and 8 cm long. Place them on a baking sheet covered with baking paper.
Bake for 15–20 minutes. Leave to cool on a rack.

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