Weekends are for the great outdoors in our part of the world. The short summers and the beautiful autumn weather is best enjoyed walking or hiking in the woods or forested preserves. The greenery, waterways, wildlife, especially the birds make walks - be they short or long so fulfilling that it is almost a shame to spend a single day indoors.
With this in mind, I always try to prepare for the weekends in such a way that we are ready to carry some food in the ice box and have a day out. Sometimes it is Indian style snacks and on others it is sandwiches, hot tea in a flask, iced water, and fruits!! Rye bread is especially a favourite for sandwiches. It is extremely flavourful and adds so much more taste to any ordinary sandwich. This recipe is the one I use to prepare a wonderful rye sandwich bread.
1 cup atta (Indian chappati flour)
1 cup whole grain whole wheat flour
1 cup rye flour
2 tsp yeast
1 tbsp sugar
11/2 tsp salt
2 tbsp olive oil
2 tbsp agave nectar
3 tbsp whole milk powder
1 cup water, warmed
- Bring the atta, whole grain whole wheat flour, and rye flour together in a large mixing bowl.
- Add the salt and whole milk powder. Stir to blend.
- Mix the sugar and agave nectar into the warmed water.
- Stir the yeast into this mix. Sprinkle the yeast.
- Allow to proof for 6-10 minutes.
- Stir the olive oil into the proofed yeast mix.
- Pour this into the flour. Knead into a soft dough. Add more water as needed.
- Knead the dough for 10 minutes.
- Then cover and allow to proof. Once doubled, punch down the dough.
- Shape into a loaf and place into a prepared loaf tin.
- Cover and allow to double - about 45 minutes.
- Bake in a preheated oven at 350 F for about 35-40 minutes.
- Once ready turn off the heat, and allow the loaf to cool completely in the loaf tin.
Good to Know
- You can add caraway seeds to this recipe in Step 1.
- This bread is best stored in an airtight box in a refrigerator.
- Do not keep more than 3-4 days. Rye breads are more susceptible to mold.
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