Summer is finally here and we’re seeing the end of the pandemic! It’s a terrific time and we want to celebrate the beginning of the summer with some of our favourite baking recipes using one of our favourite flours: rye flour. Rey flour is diverse and can be used to bake a variety of baked goods including bread, buns, and muffins. Check out our top seven rye flour recipes in this blog post. Bon appétit!
1. Rye crispbread
- 300g rye flour, plus extra for dusting
- 1 tsp salt
- ½ tsp baking powder
- 1 heaped tsp anise seeds or fennel seeds
- 1 tsp honey
- 30g butter, softened
- For the topping (optional)
- 1 free-range egg white
- mixture of seeds, such as caraway, anise, poppy, sesame
- Preheat the oven to 200C.
- Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml oz water, stirring until you have a soft dough.
- Generously flour a work surface and turn out the dough. Roll the dough out thinly.
- Cut out 20cm rounds – you should get 6 – 8 rounds. Cut a small hole in the middle of the rounds.
- Place the rounds on 3 baking trays and prick the crispbreads all over with a fork.
- For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly.
- Bake for 12-15 minutes. Remove and leave to cool on a wire rack.
2. Vegan chocolate torte
For the brownie layer
- 150g crunchy peanut butter (ideally sugar-free)
- 50g golden syrup
- 150g caster sugar
- 1 teaspoon vanilla bean paste
- 25g cocoa powder
- 275g dark chocolate
- 100g light rye flour
- 1 tsp baking powder
- ½ tsp sea salt
For the chocolate ganache layer
- 100g unrefined light muscovado sugar
- 350g dark chocolate, chopped into small pieces
For the truffle batons
- 240gdark chocolate
- 120g maple syrup
- 25g cocoa powder
- 1 teaspoon sea salt
50g dark chocolate, grated
1 tsp edible gold shimmer powder
- Preheat the oven to 170C. Oil the sides of the tin and line the bottom with baking paper.
- To make the brownie layer, heat the peanut butter, syrup, caster sugar, vanilla, cocoa powder and 100ml/3½fl oz of water in a saucepan and bring to a simmer. Stir, until well combined. Remove from the heat.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
- Add the chocolate to the peanut butter mixture and mix thoroughly. Add the rye flour and baking powder and mix by hand, until all the flour is incorporated.
- Pour the mixture into the tin and bake for 15–20 minutes, until set but squidgy. Leave to cool completely.
- To make the ganache layer, heat the sugar and 150g/5oz of water, until simmering.
- Put the chocolate in a bowl and cover with the sugar water. Blend with a hand blender, until smooth. Leave to cool for 15 minutes.
- Pour the mixture over the brownie and refrigerate for at least 2 hours.
- To make the truffle batons, melt the chocolate in a bowl set over a pan of simmering water. Stir in the maple syrup and salt.
- Line a roasting tin with cling film and pour in the chocolate mix. It should be approximately 1cm deep. Refrigerate for an hour.
- Once set, cut into 3cm long batons and dust in cocoa powder.
- Mix the grated chocolate with the gold powder, until the chocolate is sparkly gold.
- To serve, release the torte from the tin and put on a plate. Press the golden grated chocolate around the edge and in a halo ring on the top. Stack the batons randomly in the centre. Let it come to room temperature before eating.
3. Rye sourdough bread
For the starter
- 250g rye flour
- 100g active rye starter (see above)
- 500g rye flour, extra for dusting
- 10g fine salt
- 25g butter, softened, for the tin
- Day 1: To begin your starter, mix 50g of the flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Days 2, 3, 4 & 5 : Mix 25g flour with 25g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. A teaspoonful of the starter should float in warm water if ready. If not, continue adding 25g flour and 25g tepid water into the mixture daily until it becomes active.
- If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave, covered, at room temperature.
- Tip 100g of the starter into a bowl and add 400g of tepid water. Whisk or rub the two together with your hands, don’t worry if there are a few lumps. Add the flour and bring together (with a spatula or your hand) into a thick, sticky dough, making sure all the flour is mixed in, including any dry bits on the sides of the bowl. Cover with a damp tea towel and leave at room temperature for 2 hrs.
- Work the salt into the dough then leave, covered, for another 2 hrs.
- Heavily butter a 900g loaf tin. Dust the work surface with more rye flour, then scrape all the dough out. Mould the dough into a block roughly the same size as the tin and sit it in the tin. Press the dough down so it fills it completely and scatter the top generously with more flour. Leave the loaf out, uncovered, for 2 hrs until it’s risen by about a quarter and gone craggy on the top, or leave it in the fridge, uncovered, overnight. This will give it an even deeper flavour.
- Heat the oven to 230C with a shelf in the middle of the oven and a shelf below with a roasting tray on it. Put the loaf on the middle tray and carefully pour a small glass of water into the roasting tray. Cook for 50-55 mins until hollow sounding when tapped. (The middle of the loaf will read 98C on a digital thermometer when ready.) Remove the tin and leave to cool on a wire rack for at least 4 hrs. Will keep for 3-4 days in an airtight container.
4. Rye pizza
For the dough
- 5g active dried yeast
- 250g strong white flour
- 125g ’00’ flour
- 125g rye flour
- ½ teaspoon sugar
- 1 tsp olive oil
- Semolina flour, for dusting
For the topping
- 1 large fennel bulb, any fronds reserved
- 1/2 small lemon
- 1 tablespoon olive oil
- 2 medium onions, halved and very finely sliced
- ¼ tsp fennel seeds, coarsely crushed in a mortar
- A little extra virgin olive oil, for drizzling
- 12 small figs, halved
- 1 ½ tbsp balsamic vinegar
- A little bit of caster sugar, for sprinkling
- 180g of gorgonzola (or vegetarian alternative), broken into chunks
- 2 tablespoon hazelnuts, halved and toasted
- To make the dough, mix the yeast in a small bowl with 2 tbsp warm water and 1 tbsp strong white flour. Leave somewhere warm to ‘sponge’ for 20 mins or so (this dissolves and activates the yeast). Tip the three flours into a large bowl and make a well in the centre. Pour in the sponged yeast, 1 tsp salt, sugar, oil and 290ml warm water, and mix to form a wet dough. Knead for 10 mins until satiny and elastic, then put in a clean bowl, cover with a cloth and leave to double in size for 2 1/2 – 3 hrs.
- Quarter the fennel bulb lengthways and remove any tough outer leaves. Trim the base of each, thinly slice with a knife or mandolin, then put in a bowl with the lemon juice so it doesn’t turn brown.
- Heat the oil in a frying pan, add the onions and a pinch of salt, and fry over a medium heat for 7 mins. Add 1-2 tbsp of water, season with pepper, cover and cook on a low heat for 10 mins until softened. Add most of the fennel, along with the fennel seeds and seasoning, and cook for 3 mins, stirring every so often. If the mixture is still wet, uncover and bubble off any liquid.
- An hour before cooking, heat the oven to its highest setting and put a baking sheet or pizza stone in to heat. Tip the dough onto a lightly floured surface, knead it a little, then halve and roll each piece into a circle or rough square. Lift the dough and, while rotating, stretch with your fingertips until each piece is 30-32cm across and as thin as possible with a slightly thicker edge.
- Sprinkle two large baking sheets with semolina and put the pizza bases on them. Top each base with the cooked onion and fennel mix, then the pieces of raw fennel, leaving a 3cm border. Drizzle with a little olive oil. Put the halved figs on top and spoon on a little balsamic vinegar and a sprinkle of sugar. Grind over some pepper. Carefully slide the first pizza onto the heated baking sheet in the oven. Bake for 8-12 mins until the dough is golden and the figs caramelised. Halfway through the cooking time, dot the pizza with the cheese. Scatter on the toasted hazelnuts and any reserved fennel fronds. Repeat with the second pizza.
5. Chocolate rye cookies
- Dark chocolate 200g, finely chopped
- Unsalted butter 100g, diced
- 100g of caster sugar
- 150g of light brown sugar
- 2 eggs
- 130g of rye flour
- 50g of cocoa powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 100g of icing sugar
- Heat the oven to 180C and line two baking trays with baking paper. Put the chocolate and butter into a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until fully melted. Remove from the heat.
- Put the sugars and eggs into a large bowl and use an electric mixer to whisk until pale and tripled in volume. Pour the chocolate into the egg mixture and mix to combine. Add all the dry ingredients (except the icing sugar) and mix until evenly combined. Cover the bowl with clingfilm and chill until firm (about 3-4 hours).
- To bake, roll the dough into small balls and roll into a bowl of the icing sugar, coating liberally. Put the cookies onto the trays, leaving space in between. Bake for 12-13 minutes until puffed and cracked but starting to set around the edges (this is a fudgy, brownie-like cookie so it’s better to err on the side of caution and underbake these). Allow the cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely. These will brilliantly be kept for a week in a sealed container.
6. Rye waffles
- 200g of plain flour
- 75g of rye flour
- 50g of cocoa powder
- 2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 3 eggs, separated
- 50g of caster sugar
- 1 teaspoon of vanilla extract
- Milk 450ml
- 100g of unsalted butter, melted
- 150 of caster sugar
- 10g of salted butter
- A pinch of sea salt flakes
- 125g of double cream, plus extra to serve
- 3 tablespoon of whiskey
- 2 teaspoon of vanilla bean paste or extract
- Pecans chopped, to serve
- To make the waffle batter, put the flours, cocoa powder, baking powder and salt in a large bowl and mix together. In a separate bowl, whisk the egg whites until frothy then, while still whisking, slowly sprinkle in the sugar until the meringue holds stiff peaks. Add the egg yolks, vanilla, milk and melted butter to the dry ingredients and whisk together until smooth. Fold in the egg whites in three additions. Cook in a waffle maker following the manufacturer’s instructions.
- To make the sauce, put the sugar in a medium pan and cook over a medium heat until melted, then boil until the sugar has caramelised, turning a deep copper. Add the butter and salt, stirring to combine. Pour in the cream and stir to form a smooth caramel. Add the whiskey and vanilla and cook the caramel for a minute or two, then remove from the heat and pour into a jug.
- To serve, drizzle the waffles with caramel and top with some chopped pecans.