Simple country bread with honey butter
Votes: 1
Time: 3 hours 30 minutes
Complexity: average
Quantity: 2 loaves
Complexity: average
Quantity: 2 loaves
This rustic bread is made with equal parts wheat and rye flour, which, along with a touch of brown sugar, imbues the bread with a rich, slightly sweet, and warm aroma and flavor. To ensure the dough rises easily, it's important not to kill the yeast with hot milk, so use a thermometer when dissolving the yeast and keep the milk temperature below 45°C (113°F). The finished bread will have a crisp, dense crust beneath which a fluffy crumb awaits. Spread it with honey butter and enjoy the wonderful taste of this simple homemade bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Bread
- 1.5 cups of milk
- 7 g active dry yeast
- 1/4 cup brown sugar
- 2 tbsp (30 g) butter, melted
- 0.5 tsp coarse salt
- 2 cups of rye flour
- 2 cups wheat flour + extra for work
- Neutral-tasting vegetable oil to grease the bowl and baking sheet
Honey oil
- 110 g softened butter
- 1/4 cup honey
- Special equipment: quick-response thermometer
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Recipes with similar ingredients: milk, brown sugar, butter, rye flour, premium flour, honey
Cooking the dish according to the recipe:
- Bread. Heat the milk to 40°C-45°C. Dissolve the yeast in the warm milk.
- Pour the milk mixture into the bowl of a stand mixer fitted with a dough hook. Add the sugar, butter, and salt and mix until smooth. Add the rye flour and mix until smooth. Slowly fold in the wheat flour. Once the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place the dough in an oiled bowl and turn it over to coat the surface with oil. Cover with a towel and let rise in a warm place for about 1 hour.
- Punch down the dough and place it on a lightly floured board. Divide it into 2 pieces, punch each a couple of times, and form them into round loaves. Place the loaves on a greased baking sheet, cover, and let rise in a warm place for about 1 hour, until the dough has doubled in size.
- Preheat oven to 175°C.
Bake until the bread is golden brown and sounds hollow when tapped on the crust, 30-35 minutes. Transfer the loaves to a wire rack and cool. - Honey oil. While the bread is baking, place the butter, honey, and a little salt and black pepper in a bowl and whisk together. Pour into individual ramekins and refrigerate. Remove from the refrigerator about half an hour before serving.
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