This is a tasty change up from the predictable fast-ball delivery pizza.
Mix 2 1/2 cups all-purpose flour, rye flour, and salt together in a bowl.
Pour 1/2 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes.
Pour yeast mixture into flour mixture.
Pour remaining 1 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir olive oil into the warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together.
Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in size, about 1 hour.
Punch dough down and transfer to a floured work surface. Roll or shape dough into desired shape.
Per Serving: 253 calories; protein 6.2g; carbohydrates 46.9g; fat 4g; sodium 293.8mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.