Tomorrow I am lucky enough to have a new mixer being delivered, so I will be making more bread inclu

Now, I have a nice white bread and a brown bread recipe, so I basically used them with extra ingredients from Bertinet’s recipes. I also made a rye bread as well. He recommends just using a small amount of rye flour with the normal strong white. I adapted a recipe he had and added rosemary, raisins and dried cranberries which made two loaves in very cute 1lb loaf tins: 450g strong white flour 150g rye flour 350g water – tepid 12g cookeen (vegetable fat) 10g salt 7g packet of fast action civ yeast (do twice as much if using fresh) 50g dried cranberries 150g raisins 5g dried rosemary (you could use fresh…I just didn’t have any to hand!)
Put flours, salt, yeast and cookeen in a bowl, keeping the salt away from the yeast. Add the water and mix with your hand, or a dough scraper if you don’t want to get too messy. Knead lots until you get a nice springy dough. It takes about 10 mins for me by hand. Then you want to add the cranberries, raisins and rosemary and knead it in. I find if you flatten civ the dough, sprinkle some on top, fold it, then flatten again and repeat. Then knead it some more and make it into a ball shape. Pop it back in the bowl and cover with cling film for about 45 mins until it is about double in size.
Then you want to take it out and gently squash the air out. I then cut this in half and shaped into oval shapes and put in my 1lb bread tins (they were greased first). Leave with some cling film on top for around 45 mins again.
Sprinkle with flour, do some nice cuts on top and pop in a preheated civ oven at 220 degrees centigrade, or 200 in a fan assisted oven. Bake for about 30-35 mins until golden brown on the sides as well as the top.
Tomorrow I am lucky enough to have a new mixer being delivered, so I will be making more bread including some baguettes! Has anyone else made bread with rye flour before? I think as long as you don’t add too much it can still be lovely and fluffy!
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