Well as the Bake Off continues I seem to be getting later and later with my posts. Next week I’ll probably be writing my post during the new episode! So last week on the Bake Off it was the dreaded bread week. I was most fearing this challenge as I’ve never made bread in any shape or form before. I chose to make Kate’s Orange & Cardamom Rye Bread Knots. They are really lovely and are amazing warmed with a bit of butter (okay but isn’t everything better with butter?).
I found them to be relatively easy to make, but I did have to make two attempts at the dough as my first batch didn’t rise during the proving process. This (I’m positive) was down to the yeast I was using, but all turned out in the second attempt!
So here’s the recipe with some pictures and tips added. You can find the original here.
For the dark cardamom rye dough
- 2 tbsp black treacle
- 30g dark muscovado sugar
- 150g strong white bread flour, plus extra for dusting
- 150g dark rye flour (or wholemeal dark rye flour)
- 25 cardamom pods (seeds removed & pods discarded)
- 1tsp fast-action yeast
- 1tsp flaked sea salt
- 1tbsp olive oil, plus extra for greasing
For the orange rye dough
- 2 oranges (zest and juice only)
- 100g rye flour
- 200g strong white bread flour
- 1tsp fast-action yeast
- 1tsp flaked sea salt
- 1tbsp white caster sugar
- 1tbsp olive oil
For the glaze
- 1 orange (juice only)
- 1tbsp dark muscovado sugar
- For the dark cardamom rye dough, add the black treacle and muscovado sugar to 200ml/7fl oz warm water and stir well.
- Put the flours in a large mixing bowl, add the cardamom and the yeast to one side of the bowl and the salt to the other. Use one hand to mix and the other to pour in three-quarters of the sweetened water. Add the olive oil and bring the dough together using your hands. Depending on the dough’s consistency, you may need to add the rest of the water – ideally the dough should be quite wet and sticky.
- Lightly oil a work surface and turn out the dough. Knead for about 5-8 minutes, or until the dough is smooth and elastic (husband very handy at this stage!). Shape the dough into a ball and place in a large bowl. Cover with cling film and set aside to prove for an hour, or until doubled in size. Below is a picture of this dough before proving and after proving. I don’t have a proving drawer so I simply put mine in front of the electric fireplace in the living room (set on low) to keep it warm.
- For the orange rye dough, put the orange juice and zest into a measuring jug. Top up with water to make 200ml/7fl oz and stir to combine.
- Put the rye and white flour in a large mixing bowl. Add the yeast to one side of the bowl and the salt to the other. Gradually pour about three-quarters of the orange juice mixture into the bowl, using your free hand to mix in the liquid. Add the olive oil and caster sugar.
- Gradually bring the mixture together to form a fairly sticky dough, adding the remaining orange juice, if required. (You might find you don’t need all the fluids but you can adjust the quantity according to how the dough feels.)
- Lightly oil a work surface and turn out the dough. Knead for around 5-8 minutes, or until the dough is smooth and elastic.
- Shape into a ball and place back in the mixing bowl. Cover with cling film and set aside to prove for an hour, or until the dough has doubled in size. Another picture of the dough before and after proving below.
- Once both doughs have proved, knock them back and then roughly shape them into rectangles. If you go to the original recipe there is a good video on what ‘knock them back’ means. But basically you just flour your hands and sprinkle a bit of flour on the dough, then knead it until it’s roughly the same size you started with before proving.
- On a lightly oiled work surface, use a rolling pin to roll out each piece of dough into a rectangle approximately 30x20cm/12x8in. Try to make both rectangles of dough the same size.
- Cut each rectangle in half to create two rectangles 30x10cm/12x4in. Layer them up on top of each other, starting with the orange layer, then cardamom layer and brushing each layer with a little with water to help them stick. Repeat until all the dough is used. I layered the two large rectangles and then cut it in half, but I don’t really think it matters which way you do it.
- Pull the corners out so the dough is in a neat rectangle shape. Using sharp knife, slice the dough lengthways into 12 equally-sized strands about 2cm/¾in.
- Roll each strand into a sausage about 20cm/8in long and then tie each strand into a knot shape and place on lightly floured baking parchment.
- Gently cover the rolls with lightly oiled cling film and allow to prove for at least an hour.
- Preheat the oven to 220C/425F/Gas 7.
- Five minutes before the end of proving, pop two baking trays into the oven.
- For the glaze, place the orange juice and the dark muscovado sugar in a small pan and heat gently until the sugar is dissolved. Simmer until a syrup forms. Set aside.
- Once proved, remove the hot trays from the oven and slide the rolls onto them using the baking parchment. Put the baking trays in the oven as soon as possible. Bake for 10 minutes.
- After 10 minutes, turn the oven down to 180C/350F/Gas 4 and bake for another 5-10 minutes. Check the rolls are ready by tapping their bottoms and listening. If it sounds hollow the rolls are ready. Transfer onto wire racks and brush with the glaze while still warm.
- When cool, serve the rolls with a slathering of slightly salted butter.
I can’t wait to see what this week has in store, happy baking!