Rustic Kibbled Wheat Rye Loaves
Discover the wholesome charm of Rustic Kibbled Wheat Rye Loaves, a hearty bread recipe perfect for artisan bread lovers. These loaves combine the nutty texture of soaked kibbled wheat with the earthy flavor of rye flour, balanced by the lightness of bread flour for a perfectly structured crumb. A touch of honey adds subtle sweetness, while olive oil enhances the richness of the dough. The recipe features easy steps like soaking the kibbled wheat for added moisture and texture, and using steam during baking for a beautifully crusty exterior. Topped with optional rolled oats for a rustic touch, these loaves are as visually appealing as they are delicious. Ideal for serving with soups, cheeses, or as the base for gourmet sandwiches, this recipe is an irresistible addition to any home baker’s repertoire.
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Recipe Information
Ingredients
- 120 grams Kibbled wheat
- 250 milliliters Boiling water
- 200 grams Rye flour
- 300 grams Bread flour
- 10 grams Salt
- 7 grams Instant dry yeast
- 2 tablespoons Honey
- 200 milliliters Water
- 2 tablespoons Olive oil
- 30 grams Rolled oats (optional, for topping)
Instructions
Place the kibbled wheat in a heatproof bowl and pour 250 milliliters of boiling water over it. Stir, cover, and let it sit until it cools to room temperature (about 30 minutes).
In a large mixing bowl, combine the rye flour, bread flour, and salt. Stir thoroughly to distribute the salt evenly.
In a small bowl, dissolve the honey in 200 milliliters of lukewarm water, then sprinkle the instant dry yeast over the top. Let it sit for 5-10 minutes until frothy, indicating the yeast is activated.
Add the soaked kibbled wheat (including any remaining water) to the flour mixture. Pour in the yeast mixture and olive oil, then mix everything together using a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
Punch down the dough and divide it into two equal portions. Shape each portion into a loaf by flattening it into a rectangle and rolling it up tightly. Pinch the seams to seal.
Place the loaves on a parchment-lined baking sheet. If desired, brush the tops lightly with water and sprinkle with rolled oats for a decorative finish.
Cover the loaves loosely with a kitchen towel and let them rise for another 45 minutes, or until they have increased in size significantly.
Preheat your oven to 220°C (425°F). Place a shallow pan of water on the bottom rack to create steam, which helps develop a crusty exterior on the bread.
Bake the loaves on the middle rack for 30-35 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Transfer the loaves to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3963 mg | 172% | |
| Total Carbohydrate | 526.9 g | 192% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 38.3 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
