For the last three weeks I have been at home non-stop. I went out maybe three times to the store, which is at the corner from my flat. I try to minimize getting out of the house to the minimum. The only time I really go out is to do grocery shopping.
In such a situation when staying at home matters so much, homemade bread is not only a necessity but also a pleasure 🙂 Almost every other day me and my husband eat warm bread or rolls for breakfast. Now, like never before, I have a lot of time for experimenting and try new recipes.
Wheat and rye bread is such an experiment. To make it I used pickled cucumber juice. I have to admit that the juice was noticeable in the bread even when it was baked. I also added caraway seeds to the bread dough, which further emphasized the taste of the bread.
Ingredients for wheat and rye bread.
- 225 g wheat flour
- 225 g rye flour
- 1,5 tablespoon of cumin seeds
- 2 flat teaspoons of salt
- 20 g fresh yeast
- 140 ml lukewarm water
- 180 ml pickled cucumber juice
- 1 teaspoon honey
How to make pickle juice based bread.
Put yeast, 2 tablespoons of wheat flour and three tablespoons of water in a cup. Mix and let it stand for 10 minutes.
Combine the remaining wheat flour with rye flour and sift through a sieve. Add lukewarm water, pickled cucumber juice, honey and the risen yeast to the flour. Mix a little then add salt and cumin.
Knead the dough for 10 minutes. Once done, transfer it into a round-shaped bowl lined with a kitchen cloth dusted with flour. Cover the bowl and set it aside to rise for an hour and a half or until the dough doubles its size.
Remove the risen dough from the bowl onto the kitchen board lightly sprinkled with flour. Form it into a round-shaped ball by gently squeezing the dough with your hands so as to “blow” some air out of it. Place the dough on a baking tray lined with baking paper, cover with a cloth and set it aside in a warm place for 30-40 minutes to rise. Once risen, scroll its top with a knife.
Heat the oven to 220 degrees Celsius. Place the bread and bake for 35 minutes. Cool down the finished bread on a metal ruck.
Good to know when making wheat and rye bread.
Do not add all the mixture of water and pickle juice at once. Depending on the type of flour you choose, the dough may need slightly less of it. I used the amount given in the measurements above.
You can bake the bread with the addition of only pickle juice or water. Be sure to add cumin to it and the bread will be delicious and fragrant.
Do you like homemade baking? If so, try our recipe Banana bread.