Sometimes you just want something different. And then sometimes you just need something simpler. Or (in honesty) sometimes you’re actually feeling lazy.
After 3 weeks away, a broken foot and terrible jet lag I needed something robust tasting for the week’s winter soup, without fighting with a starter or kneading. So here it is, a variation on the good old Bloomer with some rye, buckwheat and extra proving team for more taste and texture but using the lazy baker’s best friend: the stand mixer.
400g White Flour
50g Rye Flour
50g Buckwheat Flour
Sachet Quick Action Yeast
300ml Water (Have another 50-100ml on standby)
15ml Olive Oil
In your mixer bowl blend the flours, salt and yeast. Make a well and add the oil and the 300 ml water.
Set the mixer to knead and watch the moisteness of the dough. You may need to add the additional water here – I tend to find rye thirstier than white. Shouldn’t take more than 6-7 minutes to come together – any more and your risk overdoing it.
Grease a large bowl with olive oil and leave to rise for 90 minutes.
Set up a baking sheet and oil some parchment on top. Remove the dough from the bowl, gently punch down and shape into a ball. Place on the parchment and cover with oiled wrap. Leave for another 90 minutes.
Heat up the over to 250C with steam and cook for 10 minutes. Reduce to 190 and cook for another 30 minutes. Enjoy buttered or with some chunky homemade soup.