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Sue baked our first attempt at Rye Foccacia yesterday. It was by quantity a 1/3rd Spelt flour and 2/3rd light Rye.
It made a really nice bread but wasn’t the light texture of a normal foccacia although the crust was excellent. Possibly worth trying with a 50/50 flour mix or if you can eat Spelt 100% certainly works.
1-1/2 cups warm water [45oC 110oF]
2 Tablespoons of sugar
2-1/2 teaspoons of yeast
2-1/4 cups of Rye flour
1 cup Spelt flour
2 teaspoons salt
2 tablespoons Extra Virgin Olive Oil
Use spelt flour on your board when kneading.
Dissolve sugar in warm water and add yeast, leave in a warm place until frothy.
Mix all ingredients in a bowl and knead, knead and more knead, adding more flour if required until you get a nice soft texture. 15 minutes of good aerobic exercise.
Rub dough with Olive Oil, cover and leave in a warm spot until approx. double in size.
Beat the crap out of it to wind it and knock all the air out. Knead again, shape or divide into a size that suits you and your baking trays.
Press fingers into surface of bread so it looks like a bad case of cellulite, cover and rest for 20 minutes [that’s the dough not you], brush with a virgin [oil], herbs of choice and bake 25 – 30 minutes at 190oC.
Lightly toasted on a grill and drizzled with more E V Olive oil its a ‘bloody beauty’.