Ryeflour Squares with Syrup and Bitter Orange

I'm actually quite proud of myself today:-) This bread is so far the best one I've ever made, and I'm so excited to share it with you today! I hope you take the time to try it out because it's definitely worth it!!!

I've wanted to bake this bread for a while now and since it's raining outside, I thought, why not bake some bread, cuddle up in the sofa with homemade bread and a hot cup of tea!  I really like the flavour of this kind of bread when I buy it from the bakery, and I was curious to find out if I could make it equally tasty. AND I COULD! The bread turned out very well and it both tastes the same and has the same texture as the one I previously bought from the bakery. It's a winner recipe!!!

I did the elasticity test on he dough. It's very simple, you just take a piece of dough between your thumb and index finger, if the dough between your fingers is thin and elastic, you've worked the dough enough, and it's definitely worth trying. It's a quick and easy way of testing if you've worked the dough enough or not.

So this morning, I headed out with my umbrella to find me some shifted rye flour and yeast. It was a challenge to find shifted rye flour in my area, instead I ended up with rye flour and plain white flour. The recipe below is the original one, since I couldn't find the appropriate kind of flour I mixed plain white flour and rye flour half and half and it worked out perfectly fine.





Ryeflour Squares with Syrup and Bitter Orange, 20pcs
50 grams fresh yeast or 2 tsp dried yeast
1/2 dl sun flower oil (50ml)
5 dl milk (500ml)
1 tsp salt
1 dl dark syrup (100ml) I used golden and it worked...
2 tsp bitter orange powder
13-14 dl shifted rye flour (or combine half white flour and half rye flour)

Heat milk and oil until 37 degrees C if you're using fresh yeast, use hot water if using dry yeast, add the yeast and let it dissolve for about 10 minutes.

Add salt, syrup, bitter orange and rye flour. The dough should still be a little bit sticky. Make sure you don't use too much flour as it will make the bread dry. Work the dough by hand for about 30 minutes or in a kitchen aid for about 15 minutes.
TIP:
The dough is ready when it's slightly glossy. If you work the dough too little, the bread will turn out dense. Don't worry if it does, I've worked the dough too little a couple of times, and it still tastes nice, but for the prefect bread...work it more:-). One trick is to take a piece of dough between your thumb and index finger, if the dough between your fingers are thin and elastic, you've worked it enough. Otherwise....work it more:-)

When you've worked the dough, cover the bowl with a kitchen towel and set aside to rise to for about 30 minutes. Place the bowl in a warm place.

Sprinkle some flour onto a work top and place the dough on top. Work the dough once again, this time, just quickly to let the air out of the dough, not more. Add extra flour if the dough is too sticky.

Roll out the dough onto a baking sheet, until about 2 cm thick. Place in a large roasting pan. Pinch with a fork a couple of time and cut into squares. Cover with a kitchen towel and let it rise again for about 30 minutes.

Preheat the oven to 225 degrees C.

Brush your Ryeflour Squares with a mix of hot water and syrup. Bake in the middle of the oven for about 15-20 minutes. If you are unsure if the dough is ready or not, you can use a thermometer, the bread is ready when it reaches 97 degrees C.





This is my contribution to the Foodie Friday.

This is my contribution to Breakfast Ideas Mondays

ENJOY!