When people move to a foreign country, it's interesting to notice their behavior related to food. Brazilians, for example, will most inevitably put some bags of black beans in their suitcases assuming they can't live without it. And if they land in a country where the food culture is completely different from theirs, they will go through an endless search to adapt the local ingredients to their daily recipes from back home. Of course, it wasn't a very different situation for me, though the ingredient I mostly missed was not black beans.
When we first came to Korea, one ingredient I definitely couldn't find was whole wheat flour to make my homemade bread. Just to make things clear, I live in a small town here, not in capital city. That said, every trip to western countries or back to Brazil, all I could think of was loading my suitcase with whole wheat flour. Nowadays, more than four years later, it's easier to find whole flours here as well as many other foreign ingredients. There are several small foreign markets that have been providing us the ingredients we need, making our lives a lot easier.
However, before the foreign markets appeared, I was lucky enough to find some rye flour at the bakery that was located inside the Foreigners' Club and that made western type bread. I made rye bread three times using different recipes but none was good. The bread turned out heavy and moist, I was disappointed. I made a long research online and found this recipe that, despite using roughly the same proportions of ingredients, had a different method for preparing. I tested it and it was totally successful. It has a longer fermentation time, three proofing steps, but worth it and the result can be seen in the pictures. I also added almonds, flax, sesame, pumpkin and sunflower seeds.
I have made this bread several times and every time the results were excellent!
I would like to take the opportunity to thank Adriana of "... chute a vône mojej kuchyne..." for this lovely award. Her blog is full of beautiful and delicious food! I would like to dedicate this award to all my readers that are so supportive, who leave lovely comments and that keep me coming back for more delicious posts.
THANK YOU ADRIANA :o)
(Adapted from this VIDEO, I did not use an electric mixer)
For the pre ferment:
130 g all purpose flour
130 g rye flour
½ tsp instant dry yeast
280 ml water at room temperature
In a bowl, mix the flours and yeast and add the water. Stir to combine.
Set aside to rest, covered with plastic, for about 3 hours.
For the dough:
260 g all purpose flour
1 tbsp brown sugar
1 tsp salt
½ tsp instant dry yeast
1 tsp cocoa powder
60 g yogurt
flour for dusting
1/4 cup almonds coarsely chopped (optional)
1/4 cup pumpkin seeds (optional)
1/4 cup sunflower seeds (optional)
2 tbsp flax seeds (optional)
2 tbsp sesame seeds (optional)
In a big bowl, combine half of the flour, the sugar, salt, yeast and cocoa.
Stir in the yogurt and the pre ferment mixture using a wooden spoon.
Incorporate the almonds and the seeds, if using.
Add the remaining flour, gradually, until it gets difficult to stir with the spoon.
Transfer to a working surface that has been sprinkled with flour and knead well, adding a little flour at a time until you have an elastic ball of dough that does not stick to your hands.
Put the dough in an oiled bowl and turn the dough to coat evenly all around.
Cover with plastic and let it rest at room temperature until doubled in volume (1 to 2 hours).
Punch the dough down and transfer it to a working surface. Flatten it slightly using your hands and roll it into a log.
Place it in a loaf pan seam side down. If your pan is not non-stick, grease it with oil or butter.
Let is rest, covered with plastic, until doubled in size.
Preheat the oven at 220°C (430°F) and bake for 15 minutes on the central rack.
As soon as you put the loaf in the oven, spray some water on the walls of the heated oven to create steam. This will enhance the bread crust.
After the first 15 minutes baking, reduce the heat to 180°C (350°F) and bake for additional 35 minutes.
Remove from the oven and from the pan and let cool on cooling rack.
The bread should be sliced only when completely cool.