Finny Fannie - Round Rye Loaf with Starter Dough
Finny Fannie — inspired by traditional Finnish bread-making and the American recipe called Fanny bread. It may be wry but it certainly ain’t dry! A bit of an experiment but it turned out very well, easy to slice and, frankly, tastes brilliant. So good that this loaf disappeared in no time at all — I only just managed to get a picture of the last slice!
ROUND RYE LOAF WITH A STARTER DOUGH
Makes 2 loaves, each serving 12-15 slices.
Please note, the starter dough needs making three days in advance. Preparation: Approximately 45 minutes, excluding starter dough. 2 hours rising and baking time.
This is a light and moist loaf packed with flavour and pairs off beautifully with some crunchy, tangy mature cheddar.
Making a sourdough starter requires yeast to get it going initially but once made, it can be replenished using equal quantities of rye flour and warm water every 10 days or so. It can keep going for years apparently. Keep the starter dough in the fridge in large loosely screwed-top jar (1 lb (454 g) contents size). Before making any bread, bring out the jar with the starter dough to room temperature.
RYE SOURDOUGH STARTER
8 oz (225 g) rye flour
12 fl oz (350 ml) warm water
1 dessertspoon yeast
Half an white onion, cut into quarters
Put 7 fl oz (200 ml) warm water into a large bowl and sprinkle the dried yeast on top. Leave this to stand for approximately 10 minutes. Beat in half the flour and add the onion quarters. Cover with cling film and leave in a warmish place for 24 hours. Mix the residual flour and water in a jug and cover. Then, after the 24 hours are up, remove the onion quarters with a slotted spoon and add the remaining flour and water paste, mixing until a smooth mass. Cover with the same cling film, and leave for an additional two days before using in the recipe following.
INGREDIENTS
1 cup (8 oz, 225 g) starter rye dough
1 tablespoon dried yeast or 1 oz (28 g) fresh.
8 fl oz warm water
4 fl oz milk
1 teaspoon sugar
8 oz (225 g) unbleached bread flour
10 oz (275 g) rye flour
1½ teaspoons salt
2 oz (56 g) butter, room temperature
1 dessertspoon muscovado sugar
1 teaspoon caraway seeds
Warm the milk and water, together with the caster sugar, until it is hand-hot. Whisk in the yeast. Leave for ten minutes or until a frothy head has formed.
Meanwhile add all the remaining dry ingredients into a large mixing bowl and then rub the butter into the flours until the texture is slightly crumbly.
Make a well in the centre, add the starter and then the yeast and liquid. Stir until all the flour is taken up. If necessary, add more flour a bit at a time if it is very wet
Knead for approximately 10 minutes until the dough is smooth. Return to the bowl, cover with a clean tea-towel and leave for an hour, or until it has doubled in size.
Line two baking trays with parchment or baking paper. Lightly flour.
Break down the dough and knead again for 2-3 minutes. Form the dough into two round loaves and sprinkle some flour onto the surface, cover with a clean tea towel and leave them to rise for 20 to 30 minutes.
Pre-heat the oven to 400º F (200º C)
Bake the loaves for around 30-40 minutes and the crusts have a good brown coloring. When tapped on the bottom, the loaves should sound hollow.
Leave to cool on a baking rack. Best eaten fresh but can be sliced, interwoven with pieces of baking paper and successfully frozen in a freezer bag or container for up to 3 months.