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.
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. 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, 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.