Dan Lepard, is undoubtedly one of themost influential bakers in the UK. His gentle, informative style gives even the most nervous of bakers confidence. Most people know Dan from eight years of writing a weekly column for The Guardian, but it's not just the newspaper that made Dan's work lead the way for home bakers baking artisan bread. You can pinpoint the resurgence in hand made bread to the moment that Dan’s book The Handmade Loaf was published.
This almost no-knead loaf uses a mix of white, wholemeal and rye flour, though the recipe could use any other flour or combination so long as the white flour stays dominant (60% white to 40% other flour). The method is almost identical to the white leaven bread in The Handmade Loaf, however the result is quite different, with a dark, nutty sour taste to the crust and crumb.
In a large bowl, whisk the water with the leaven. Next add the flours and salt, and mix to a soft, sticky dough, adding more flour or water if the dough needs it, then cover the bowl and leave for 10 minutes.
Oat And Wheat Sandwich Bread
Lightly oil a 20cm area on your worktop, and oil your hands. Scoop the dough out of the bowl onto the worktop and gently knead the dough for just 10 - 15 seconds. Rub the bowl inside with oil, return the dough to the bowl and leave for 10 minutes. Give the dough two more light kneads in the same way, at 10 minute intervals then return the dough to the bowl, cover, and leave the dough for 2- 3 hours until it is risen slightly and about 1½ times its original volume.
Dust the clean worktop with flour. Gently knead and shape the dough into a ball. Cover and leave for 10 minutes to give the dough time to relax. Rub the inside of a long cloth-lined banneton with rye flour.
Pat the dough out into a flattish oval then roll it tightly towards you like a scroll. Pinch or press the seam edge back into the dough to seal it then place the dough seam-side upward in the banneton. Cover and leave until risen by half (not double).
What Went Wrong? Dan Lepard Basic Recipe, 10 Day Old Starter (rye + White Organic), Retarded Proof Overnight In Fridge After 4hrs At Room Temp (cool House: 18 Celsius). My First Attempt
Heat the oven to 240°C/220°C fan/465°F/gas 9. Upturn the dough onto the tray and with a sharp blade cut two slashes across the loaf. Place in the oven and bake for 30-40 minutes or until a rich dark brown in colour.Like a blond pumpernickel, this loaf is loaded with texture. Keeping the water content on the low side keeps the crumb very firm, making it perfect for slicing thinly and serving Scandinavian-style with smoked fish (a Norfolk bloater is ideal), cold butter and pickles. The dominant flour here is stoneground rye, which gives the bread a grassy flavour and a greenish hue. You can buy traditionally milled rye flour from Little Salkeld Watermill in Cumbria, Bacheldre Watermill in Powys and the Mount Pleasant Windmill in Lincolnshire, but it's a standard flour that similar traditional millers will also sell, so it's worth checking with your local one before heading down the mail-order route. Sun & Seed produce a very good pumpkin seed oil, but use whatever type you prefer.
Toast the mixed seeds for 15 minutes at 180C (160C fan-assisted)/350F/gas mark 4, then leave them to cool. Set aside a handful, and put the rest of the seeds in a bowl along with the water, sugar and yeast. Leave for a few minutes, then add the oil, flours and salt, and mix it into a firm dough, adding a dash more water if needed. Leave for 10 minutes, then lightly knead for 10 seconds. Return the dough to the mixing bowl, cover with a clean cloth and leave for 45 minutes.
Line the base and sides of a large, oblong bread tin with nonstick paper. Shape the dough into a fat sausage more or less the same length as the tin, then squash it firmly in. Brush the top with water, sprinkle on the reserved seeds, cover and leave until risen by just a quarter – you want only a slight rise; any more, and the bread will crumble when it's sliced.
Black Pepper & Fennel Seed Rye Bread
Bake at 200C (180C fan-assisted)/390F/gas mark 6) for about 45 minutes, then remove from the tin, cover with a cloth and leave to cool. Wrap well in paper and leave until the next day before slicing.danlepard.com/guardianAdding steam to get a rich crust on a bread loaf isn't essential, but it gives such a good look you'll be tempted to try it. Once the loaf is in the oven I add boiling water to a metal pan on a lower shelf: that way all the moisture is kept locked in, giving you that skilled baker result for minimal extra effort.
1 Microwave or boil a potato, empty out of the skin when cooked, then mash in a bowl with a fork until smooth. Mix in the apple juice, then stir in the yeast. When the yeast has dissolved add the olive oil.
3 Lightly oil the worktop, then knead the dough briefly for about 10 seconds, using a gentle folding action, rotating the dough as you roll it lightly again and again on the worktop. I think of it as a fold-and-roll action, rather than a pummelling. Return the dough to the bowl, seam side down, then leave for about 1-2 hours until risen by half. Line the base of a tray with non-stick paper and have this ready.
Rustling Up A Rye And Apple Cake
4 On a floured worktop, shape the dough into a fat cylinder then place it on the tray. Cover and leave for about 1-2 hours until it has risen by at least a half.
5 Heat the oven to 220C/200C fan/ 425F/gas mark 7. Place a metal skillet in the bottom of the oven for steam, and have a kettle of boiling water ready. Slash across the top of the loaf at an angle twice, place the tray in the oven and shut the door. With a towel to protect your hand, take the kettle, open the oven door and half fill the skillet with boiling water. Shut the door again and bake the loaf for about 50 minutes until it has turned a rich, dark brown on top.
6 Leave to cool on a wire rack before slicing. The loaf freezes well and toasts from frozen. I like to slice it first so it's easy to access when I get hungry.
Black Pepper Rye Bread #breadbakers
Bake at 200C (180C fan-assisted)/390F/gas mark 6) for about 45 minutes, then remove from the tin, cover with a cloth and leave to cool. Wrap well in paper and leave until the next day before slicing.danlepard.com/guardianAdding steam to get a rich crust on a bread loaf isn't essential, but it gives such a good look you'll be tempted to try it. Once the loaf is in the oven I add boiling water to a metal pan on a lower shelf: that way all the moisture is kept locked in, giving you that skilled baker result for minimal extra effort.
1 Microwave or boil a potato, empty out of the skin when cooked, then mash in a bowl with a fork until smooth. Mix in the apple juice, then stir in the yeast. When the yeast has dissolved add the olive oil.
3 Lightly oil the worktop, then knead the dough briefly for about 10 seconds, using a gentle folding action, rotating the dough as you roll it lightly again and again on the worktop. I think of it as a fold-and-roll action, rather than a pummelling. Return the dough to the bowl, seam side down, then leave for about 1-2 hours until risen by half. Line the base of a tray with non-stick paper and have this ready.
Rustling Up A Rye And Apple Cake
4 On a floured worktop, shape the dough into a fat cylinder then place it on the tray. Cover and leave for about 1-2 hours until it has risen by at least a half.
5 Heat the oven to 220C/200C fan/ 425F/gas mark 7. Place a metal skillet in the bottom of the oven for steam, and have a kettle of boiling water ready. Slash across the top of the loaf at an angle twice, place the tray in the oven and shut the door. With a towel to protect your hand, take the kettle, open the oven door and half fill the skillet with boiling water. Shut the door again and bake the loaf for about 50 minutes until it has turned a rich, dark brown on top.
6 Leave to cool on a wire rack before slicing. The loaf freezes well and toasts from frozen. I like to slice it first so it's easy to access when I get hungry.
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