Dan Lepard’s book “The handmade loaf” is one of my favourite sources for inspiration and guidance. I haven’t had a chance to try most of the recipes and this Golspie loaf is partly the culprit – a delicious wholemeal and rye bread that marries beautifully with butter. I have been making one of these pretty much every week since I got the book at the start of January.
300g rye starter (75%)
250g water (62%)
400g strong wholemeal flour (100%)
8g salt ( 2%)
4g fresh yeast (1%) / 2g dried yeast (0.5%)
75g coarse oatmeal/porridge oats for dusting the loaf (19%)
- Mix the water, starter and yeast together.
- Add the flour and salt and mix until evenly combined into a sticky and soft dough. Cover and rest for 10 min.
- Knead the dough for 10 secs and put it back in the clean and dried bowl.
- After 10 min repeat the kneading, place back in the bowl and leave to rest for 1h in a warm place – at this stage I usually leave it overnight in the fridge and take it out the next morning.
- Rub a 20cm springform cake tin with oil or butter and sprinkle 2/3 of the oatmeal evenly around the inside of the tin.
- Lightly flour the work-surface and roll the dough into a disc measuring something short of 20cm in diameter. Lift this up and press into the tin. Using the knuckles of your hand press the dough into the edges of the tin so that it seats evenly.
- Dust the upper surface of the dough with the remainder oatmeal, cover and proof for 1h or until almost double in height.
- Preheat the oven to 210C degrees.
- Score the dough with a deep cross right through to the base of the tin.
- Bake in the centre of the oven for 25min. Reduce the temperature to 190C degrees and bake for another 20min or until the loaf is a dark golden-brown on the upper surface.
- Remove from the tin and and finish cooling on a wire rack.