17 January 2014

No knead rye bread / Pão sem amassar de centeio.

This bread is so delicious and so easy to make, that you have no excuses to not make your own bread and be delighted with it.
150g plain flour plus extra to roll and dust
150g wholegrain rye flour
200g plain wholemeal flour
7g active dried yeast
1 tsp fine sea salt
400g lukewarm water
Mix the flours , salt and yeast in a bowl.
Stir in the water and as soon as everything is incorporated stop mixing.
Cover the bowl with clingfilm and leave the dough proving  overnight inside a cupboard or in the oven.
Preheat the oven to 200ºC  with a cast iron or ceramic casserole with lid inside.
Turn the dough onto a very well floured surface and and fold it twice over itself, trying to handle it as little as possible.
Dust the top of the loaf with a little flour and slash the top with a sharp knife if wanted.
Take the casserole out of the oven, dust the base with flour and put the bread inside the pan. Cover with the lid and bake for 30 minutes.
After that time, take the lid off and bake for a further 20 minutes.
Cool on a wire rack and enjoy!

Um pão fenomenal e esta receita magnífica, vinda do blogue panela sem (de)pressão e que foi apreciadíssimo cá em casa.
Fiz a receita exactamente como a vi aqui e o resultado foi o que podem ver nas imagens...
Um pão nota 20!

Recipe / Receita: Panela sem (de)pressão.