Rye Infused Olive Oil Bread

This is an adaptation of a simple Olive Oil bread.  The original was delicious- light and airy, but it lacked substance and sophistication. My taste buds have become so snooty. I’ve always been a picky eater, but now I know the truth… I just have refined taste buds. Here is slightly more delicate recipe.

Ingredients: (Yields 2 loaves)
450 g White Flour
150 g Rye Flour
13 g Yeast
410 ml Water
20 ml Extra Virgin Olive Oil
20 ml Milk
15 g Salt
* 150 g Day Old Pizza Dough (OPTIONAL)
Cornmeal for dusting

Mix all ingredients (except the old dough) with an electric mixer and knead until smooth and elastic. IF you’ve planned ahead and have old dough on hand, add it to the dough now and continue kneading for a few extra minutes. It could even be dough from this recipe made yesterday or up to 3 days ago. (refrigerated of course) Place dough in an oiled bowl and let rise for 30 minutes. Dump dough onto a lightly floured surface and fold onto itself 2 or 3 times. Repeat after another 30 minutes.  Let rest for another 30 minutes then shape dough into desired shape. Let dough rest for 40 minutes and preheat the oven to 450F. Score dough right before placing in the oven.  Place dough into oven and spray with a bit cold water.  Let bake for 15 minutes then rotate bread and cook for another 10-20 minutes.  Cool and Enjoy

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2 Responses to Rye Infused Olive Oil Bread

  1. Only wanna input on few general things, The website design is perfect, the content is rattling excellent : D.

  2. Emiko Sakai says:

    Enjoyed reading through this, very good stuff, thanks . “Curiosity killed the cat, but for a while I was a suspect.” by Steven Wright.

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