Classic French
Rye bread galette
A healthy, and tasty, alternative to white bread
Ingredients
For the bread
- 160mlcold water
- 30gfresh yeast, crumbled
- 1060gorganic rye flour (such as Shipton Mill Type 1350 Rye), plus extra for sprinkling
- 32gsea salt
- 970mlwarm water (at about 50ºC)
Method
- 1
This bread needs to be made a day in advance as it is very sticky when just baked and therefore difficult to cut.
A rye loaf will keep for up to 5 days.
At home, I pre-slice my bread, wrap and freeze it, then take out slices as I need them.
- 2
In a small bowl, whisk together the cold water and yeast.
Put the rye flour, salt and warm water into the bowl of the mixer fitted with the dough hook and mix for 2 minutes on low speed.
Add the yeast liquid and mix for a further 2–3 minutes on medium speed.
Divide the dough into 2 equal pieces.
- 3
Generously sprinkle the base of two medium bowls with rye flour and scoop a portion of dough into each one.
You need to sprinkle the bowls with flour quite heavily to prevent the moist rye dough from sticking.
The rye dough is wetter than a wheat dough and will spread a little when turned out.
Cover each loosely with a clean cloth to prevent crusting and leave to prove at room temperature for about 1¼ hours.
- 4
While the loaves are proving, preheat the oven (without the fan) to its highest setting, 250°C/Gas 10.
Slide a baking stone or sturdy baking tray onto the middle shelf to heat up.
- 5
Upturn the bowls to de-mould the dough carefully over two peels or trays lined with squares of non-stick baking paper.
Slide the dough directly onto the preheated tray or baking stone in the oven and bake for 20 minutes, then turn the setting down to 230ºC/Gas 8 and bake for further 40 minutes.
Transfer to a wire rack and leave to cool.
- 6
For a slightly less pronounced rye taste, you can replace 100g of the rye flour with 120g strong white organic wheat flour.
To develop more of the fermentation flavours and slightly lighten the texture, make a bread starter: Mix 80ml of the cold water with the yeast and 100g of the flour and let it ferment at room temperature for 2–3 hours.
Add this as if it were the yeast liquid in the recipe.
Chef's Tips
“"Rye dough takes much longer to cook than breads made with wheat flour and darkens much more during baking."
Cooking is always an expression of care and generosity. Enjoy this dish.
Bon appétit!