Friday, July 6, 2012

Pão de Centeio “Rye Bread"

Pão de Centeio is a dark rye bread from Northern Portugal that is so dense, it is sometimes referred to as pão de quilo or “1 kilo bread".

 It is made from farinho de moleiro or stone miller’s flour of a very compact grain, which gives it a special flavor and has less gluten than wheat. My version of this bread includes carob powder, instant coffee (Roma) and dark molasses.

As with my other breads I use the Natural Starter - in this case the Sourdough Starter I made from apples.

Ingredients: (this recipe makes 2 small loaves)

2 1/2 cups bread flour
1 1/4 cup whole grain Rye flour (stone ground if you can find it)
1 teaspoon sea salt
1 teaspoon carob powder (or dark chocolate powder, unsweetened)
1 teaspoon Roma or instant coffee
1 teaspoon ground caraway seeds
2 tablespoons molasses
3 tablespoons good olive oil
1 cup Natural Sourdough starter (see recipes in this blog)
1 - 1 1/2 cups warm water

Method:

Dough formed
Mix all the ingredients together in a large ceramic bowl and knead for 10 minutes. You will have to adjust the water to get the dough to the proper consistency for kneading.

After kneading, place the dough in an oiled bowl, cover and let rise for 8-12 hours. I always prepare the dough at night and by morning, it is ready to form, rise and bake.

In the morning. divide the dough into 2 loaves, dust with flour and let rise for 1-2 hours.

Bake in a hot oven (435F) for 15 minutes. Open the door for 10 seconds to let in fresh air - then lower the temperature to 375F for another 15 minutes.


Finished bread







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