I am not a frequent poster but nonetheless a frequent watcher, so I thought I would share a recipe I've put toguether for the sake of participating.
250g strong white bread flour
210g all purpose flour
40g rye flour, toasted
1 teaspoon cumin seeds
1.25 teaspooon salt
325g cold water (65%)
5g fresh yeast (1%)
1/Toast the rye flour in the oven on a baking parchment paper at 220 degrees for 15 mn. Alternatively, you can toast it in a pan over medium heat until golden brown. Carefull not to burn it, you don't want it black, otherwise it will be bitter. set aside and leave it to cool.
2/ Once cool, mix your flours, add the cumin seeds and salt.
3/ crumble the fresh yeast into the flour or add it to the water. I usually add it to the water if it's not iced-cold-water.
4/add the water. mix well. cover and leave 5 min.
5/ give 3 letter turns over an hour, one every 20mn.
6/ put the dough in the fridge for 16-18 hours.
7/ take the dough out and leave it to come back to room temperature for 1 hours.
8/Shape the dough into a ball and leave it to prove for 45mn - an hour.
9/ Meanwhile Preheat your oven at 220 degrees loaded with a Dutch oven or something similar.
9/ Bake in the Dutch oven, covered for 25mn. drop temperature to 200 and bake for a further 20 to 30mn depending on how you like your crust. ( I like it thick and on the dark side )
I really like the taste of this loaf. The toasted Rye gives a discreet nutty flavour which goes very well with the cumin. It is great with Blue cheese and has an "orangy" tang to it.
Here's the final result:
