Bread Baking Day 19
While leafing through The Handmade Loaf, which the Easter Bunny left in my basket, I was intrigued by the quirky title of this recipe. So I decided to bake it as my entry for Bread Baking Day 19 which is hosted by Cinydstar and has the theme "Spring Country Breads". Admittedly pickled cucumbers do not bring pictures of spring in full bloom to the minds eye, but maybe you can think of it as using up the very last pantry items to get new space for this year's harvest. The loaf had a nice crumb and can be eaten on its own or with a little butter. The pickling juice and the dill give the bread a savoury taste and they will make your kitchen smell of vinegar during the baking process. However the crust turned out a little hard. Next time I would probably shape just one loaf from the dough to increase the crumb/crust ratio.
Cucumber pickle juice rye loaf
Source: The Handmade Loaf by Dan Lepard
200 g toasted rye flour
300 g strong white flour
3/4 tsp fine sea salt
350 g cucumber pickle juice (at room temperature)
1 1/4 tsp fresh yeast, crumbled
10 g (2 good sprigs) fresh dill, chopped
To toast the rye flour, preheat the oven to 200°C/400 F/gas mark 6. Spread the rye flour in a thin layer over a baking sheet and bake for 15 min or until the flour has turned a light tannish brown. Remove from the oven and allow to cool.
Combine the flours and mix with the salt. In another bowl whisk the pickle juice with yeast and dill. Mix this liquid and and the flour together with your hands, squeezing it through your fingertips. When roughly combined, cover the bowl and leave it for 10 min. Tip the dough out on to a lightly oiled (corn or olive oil) work-surface and knead gently for 10-15 sec. Return the dough to the bowl, leave for further 10 min, then knead once more for 10-15 sec. Return the dough to the bowl, leave for 10 min again, then knead one final time for 10-15 sec.
Stretch and fold the dough. Repeat after 30 min and 1 h. Divide the dough into two equal pieces and shape each into a round. Place both on a flour-dusted baking sheet, leaving a space between for the two loaves to grow. Cover and leave for 1 h, or until doubled in size.
Preheat the oven to 210°C/410 F/gas mark 6 1/2. Cut a slash across the centre of each loaf. Bake in the centre of the oven for 55 min, until the loaves are a good rich brown colour and, when tapped on the bottom, sound hollow. Leave to cool on a wire rack.