The temperatures are steadily dipping in our neck of the woods. Those heavy coats, gloves and hats are all out in full force. Talking of dipping temperatures, even Agastya’s has finally come down, and the li’l guy is back to his cheeky self. Thanks to all those of you who left your wishes.
On the food front, we’ve been missing the aromas of freshly baked bread for quite a while now. In some way or the other, the yeast has taken a back seat. But the yearning finally got the better of me, and, it was once again summoned to bake some delicious bread.
I made the following garlic and cheese rye bread today.
It had a crisp, cheesy crust with a softer crumb filled with the flavours of roasted garlic, chillies, cheese, raisins and seeds. Now let’s get kneading, shall we…
3 tsp fast action dried yeast
3/4 C warm milk
1 head of garlic, halved horizontally
1 tblsp extra virgin olive oil
1 and 3/4 C warm water
1 tsp salt
2 C of wholegrain rye flour
4 C of plain flour + extra for kneading
For the topping/filling-
2 and 1/2 C grated cheese(I used a mix of mature cheddar and Red Leicester cheeses; only cheddar should be fine)
2 tblsp crushed red chillies
2 tblsp of sesame seeds
1 tblsp sunflower seeds
a handful of raisins
- Place the milk in a mixing bowl and whisk in the yeast and sugar. Leave aside till frothy (preferably in a warm place).
- Mix in the water and salt. Add the flour mixture 1 cup at a time. Stir, at first, with a wooden spoon, and end by bringing everything together by hand.
- Transfer the dough to a well floured board and knead for about 8-10 minutes or till smooth. The dough will still feel very slightly sticky, but not enough to stick to the board.
- Oil a large bowl and place the ball of dough in it. Roll the ball of dough to grease it. Cover the bowl loosely with plastic wrap and keep aside for about an hour (preferably in a warm place) or till the dough has doubled in volume.
- Meanwhile, pre heat the oven at 250 deg C.
- Place the halves of garlic in a piece of foil and drizzle the olive oil over it. Wrap the garlic with the foil to form a pouch. Place the pouch on a small tray and roast in the centre of the pre heated oven for about 30 minutes. Keep aside.
- When the dough has doubled, punch it down and, over a floured board, pat out to a circle.
- Mix together the ingredients for the topping/filling, except for the raisins. Divide the mixture in the ratio of 2:3 and add the raisins to the larger portion. Take out the garlic from the peel and add to it as well.
- Spread the portion with the raisins over the patted dough and fold over. Knead the dough for a few minutes till the dough is supple again. Shape the dough into a log and cut into seven equal portions.
- Line a baking tray and lightly dust with flour. Place a ball of dough in the centre and arrange all the others around it, leaving a gap of a few mms. Sprinkle the rest of the cheesy mixture over the top. Cover the tray with a plastic wrap and leave aside for about 45 minutes, or till doubled in volume.
- Pre heat the oven at 180 deg C. Place the tray in the centre of the pre heated oven and bake for about 35-40 minutes or till the cheese melts and the bread sounds hollow when tapped.
- Cool the bread in the pan for a couple of minutes. Gently remove the parchment and transfer to a rack to cool completely. Cut, or just tear the bread and serve warm with some soup or even on it’s own.
We had ours with some soup. The kids stuffed themselves, asking for more, and so did their mum and dad. It was so nice to get back to bread baking… made me realise how much I actually missed it.