Milk Rye bread

Since we came back from Japan, I'd been feeling a lack of energy to go in the kitchen and bake...;( However, today I finally got off my bum and decided to bake for my girl (and Andy and myself...)

I used 'Yudane' method (湯だね) to make a nice soft bread with an unique flavour of rye. This time I also made a starter by using much less yeast than usual, flour and milk (I call it 'Nakadane' in my recipe below).

After a long preparation, the bread came out just how I wanted. My girl loved it. She ate almost the whole thing. I dipped it into a home made super spicy tomato soup. Look! My bread looks as if it was in a bath of tomato soup! ;D

So..., today's baking session was really good. It certainly lifted up my '.......☁☹☔' mind a bit. And... most importantly it was very rewarding to see Lana eating it so well. ;)

Ingredients:

Yudane

Rye flour 100g

Boiling water 100g

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Nakadane

Milk 100g

Strong flour 100g

Yeast 2g

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Strong flour 300g

Milk 150g

Sugar 40g

Butter 40g

Salt 4g

DAY 1---

1. Make Yudane by mixing rye flour and boiling water together to form a dough. Wrap the dough in cling film and leave it in the fridge overnight.

2. Make Nakadane. Warm up milk to lukewarm. In a bowl combine milk, flour and yeast and bring them together. Cover the bowl with cling film and leave it in the fridge overnight.

DAY 2---

1. Take out Yudane and Nakadane from the fridge in order to bring them to room temperature.

2. Combine all the remaining ingredients and mix with the standing mixer for 1 minute.

3. While continue kneading, add Nakadane into 2 little by little followed by Yudane. Knead for 10 minutes.

4. Place the dough in a clean bowl, cover the bowl with cling film and leave it until the dough has doubled in size.

5. Take out the dough on a floured surface. Reshape into a ball. Leave it for 10 minutes.

6. Shape the dough into a tin. Leave it until the dough has risen twice the size of the original size.

7. Preheat the oven to 200ºc. Bake 40 minutes.