I was blessed with a big packet of rye flour, and wanted to make something nice from it, but I kept delaying. Until one day, another good friend blessed me with her robust lemon yeast starter, I could not wait any longer!
Made my own natural yeast using 1:1 ratio (50g yeast starter : 50g bread flour) which required about 3 - 4 days to yield the amount of yeast I wanted. The natural yeast needed to be placed at a cool dry place (not in fridge if you intend to use it straight away) and fed once in the morning and once in the night. A healthy natural yeast would double after each feed a few hours later. I would not screw the lid of jar but tie a piece of paper towel with poked holes for the yeast to breathe.
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| healthy natural yeast doubles and has lots of bubbles |
If you run out of yeast starter, replace with filtered water, but for more assurance, I would add a teaspoon of honey.
NO KNEAD NATURAL YEAST BASIC RYE BREAD
Ingredients
300g rye flour
150g natural yeast
3g salt
200ml filtered water, approx
some canola oil
Method:
1. In a mixing bowl, make a well in the centre of the rye flour. Pour in natural yeast and mix well. Next stir in salt.
2. Add in half amount of water and mix well. Slowly add more water until you get your desired consistency. (The dough will only get messier, not cleaner).
3. Drop into a lined tin and spread the dough. Lightly coat the top with some oil. Cover the top with a cling wrap and place in a warm place for about 2 - 3 hours, until the dough almost doubled.
4. Preheat oven at 200C and let oven heat for the next 20 minutes. Remove cling wrap and place tine in oven. Lightly spray some water on top of dough. Bake for about 30 minutes.
5. Remove bread from tin and cool completely on cooling rack.
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| after proofing for about 2.5hrs |
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| 100% natural yeast rye bread |
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