Cider rye boule and rye sunflower seed loaf- VEGANMOFO 2013

One dough two different variations! A tangy sweet cider rye bread that makes some hella good toast! Perfect just with spread or for vegan cheese on toast, heck it would be great as part of a vegan cheese board- slabs of thick bread, some spread and a selection of homemade artisan vegan cheeses, maybe a little cider on the side? Who could say no? The simpler rye sunflower bread makes a great more day-to-day loaf and is great for people who don’t want to use the cider as they don’t like alchz’ for whatever reason.

rye breadsIngredients:
1 1/3 cup organic rye flour
1 1/3 cup organic strong white bread flour
1/2 tsp salt
1 cup dry English cider or tepid water for the sunflower rye
1 tbsp unrefined sugar
1 tbsp fresh yeast (or half a tbsp active dried yeast)
1-2 tbsp yare valley rapeseed oil or sunflower oil for the sunflower rye
For the sunflower loaf 1/4 cup plus 2 tbsp sunflower seeds

Mix together the flours and the salt in a mixing bowl. Gently heat the cider with the sugar in a small saucepan until it is “blood heat” then make a well in the middle of your dry ingredients and pour in the liquids, crumble in the fresh yeast. Β Once the yeast is frothy and active stir everything together and add 1 tbsp of rapeseed oil, bring the dough together using your hands and then transfer to a floured work surface and knead for about 10 minutes until the dough is smooth and elastic. Shape into a ball and turn the dough around in an oiled mixing bowl, cover with cling film and let rise for up to 2 hours- or until doubled in size. Punch the dough down (and incorporate the 1/4 cup of sunflower seeds if making sunflower rye)and lightly knead for about 1 minute. Shape into a boule and place seem side down in a banneton that has been lightly flowered with rye flour- for the sunflower rye bread, shape into a loaf and place in a loaf tin,Β top with sunflower seeds. Cover with a cloth and allow to rise for 30mins- 1hour or until the dough has doubled back up. For the cider rye turn it out onto a lightly oiled baking sheet that has been sprinkled with semolina. Slash the tops of the loaves. Place in an oven which has been preheated to 230c/450f. bake for 35- 45 minutes until crusty and the bread sounds hollow when tapped on the bottom. Cool completely before slicing.


19 thoughts on “Cider rye boule and rye sunflower seed loaf- VEGANMOFO 2013

  1. These look really good and I’m thinking they would work with the vegan sausage casserole I made (sounds gross, but it was yum!). I’ll have to go on the hunt for a vegan cider! Thanks for sharing the recipe πŸ™‚

  2. I am lusting after these breads from afar. Trying not to give in to my bread laden desires but you are making it awfully hard Alex! I will just have to pin them with impunity and gush about how great they are to try to quell the tide of lust πŸ˜‰

      • I have been AWOL with stupid studies. They pay the bills around here so we have to keep up with them. We had a friend come over from another state and celebrate my birthday and she stayed for 9 days. 9 days of carousing and painting Sidmouth red (not much of it so we pretty much got done with that in a few days and had to spread our “red” further afield…) when you are usually tee-total and clean leaves you a little bit wired to say the least so the last month has been a write off of wine swilling and studying (not a good combination) but I am back…in pog form…glad I was missed πŸ™‚

  3. holy moly. your breads look so totally perfect and fantastic. Sigh. I love rye bread so much, and I love that mega hearty round loaf. It looks amazing!

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