Publican Quality Bread Recipe
IL Seeded rye & spence sourdough, butter & seasonal jam
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Ingredients
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Bread
Butter
Jam
Method
Bread Preparation
- 1
Mixing Ingredients
In a large bowl, combine the IL Seeded Rye Flour, Sourdough Starter, water, salt, and active dry yeast. Mix until a shaggy dough forms.
- 2
Kneading the Dough
Transfer the dough onto a lightly floured surface. Knead the dough for about 10 minutes until it is smooth and elastic.
- 3
First Rise
Place the kneaded dough into a lightly greased bowl. Cover it with a damp cloth and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- 4
Shaping the Loaf
Once the dough has risen, punch it down to release the air. Shape it into a loaf and place it into a greased loaf pan.
- 5
Second Rise
Cover the loaf with a damp cloth and let it rise again for about 30-45 minutes, until it has puffed up.
- 6
Baking the Bread
Preheat the oven to 375°F (190°C). Bake the loaf for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
- 7
Cooling
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Butter Preparation
- 8
Softening the Butter
Take the unsalted butter out of the refrigerator and let it sit at room temperature for about 30 minutes until it is soft and spreadable.
Serving with Jam
- 9
Spreading the Butter and Jam
Once the bread is cooled, slice it into pieces. Spread a generous amount of softened butter on each slice, followed by a layer of seasonal fruit jam.