- 2-3 Hours prep and 30 mins cooking minutes
- Serves 4
- 200g of Rye flour, plus extra for dusting
- 200g strong white flour
- 7g sachet fast-action dried yeast
- ½ tsp fine salt½ tsp Sugar
- 25 g butter
- 150ml water
- 150ml milk
The White Dough
- This is a great sharing recipe that is also a great way to use up flour remnants that you may have in the cupboard. It’s a kind of stuffed dough ball loaf with may flavours, we made it with two of our chesses, garlic, dried herbs and half a diced onion and lashings of melted butter.. really anything you have to hand can go into this bread, open your cupboards and monkey about with this recipe.
- Tip the flours, yeast and salt into a bowl. In a jug, mix the sugar with 250ml warm water/ milk, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
- Now repeat the process for the white bread dough – This is a great recipe if you are baking bread anyway
- Place the dough in a well-oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Now choose your flavours and tear a small ball of dough off and combine into the dough ball. Use a 10-inch spring form cake tin well buttered. Place each dough ball in the cake tin and allow dome space for them to grow together. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size. Next sprinkle some with the remaining grated cheddar and some dried herbs
- Heat oven to 220C/200C fan/gas 7. Remove the cling film and then bake for 20 mins then remove from oven and pour the 100g of melted butter over the top of the loaf , return to the oven and bake for a further 10 mins until dark brown and golden brown respectively and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving