Sandwiches don’t always have to be made with sliced loaf bread. So many other breads can be used for making delicious sarnies. Buns, pitas, baguettes, and flatbreads are all great vessels.
Recently I came across my old rye square recipe. As soon as I saw it, I realized that I must make a thicker and softer version of it. I added some white wheat and whole wheat flours to the mix to make it lighter and increased the recipe ingredients in order to make the squares thicker.
This is a super simple bake. It’s quick and easy and the result is unique and tasty. You can adjust the seeds in the bread spice to your liking. You can toast them or leave them as they are, and you can choose whether to grind them or not.
This recipe makes 7 squares.
Watch the video down below for detailed instructions.
Ingredients
For the bread spice –
10g (0.35oz) caraways seed
6g (0.21oz) coriander seed
4g (0.14oz) anise seed
4g (0.14oz) fennel seed
For the dough –
300g (10.6oz) water
4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast
8g (0.28oz) salt
40g (1.4oz) barley malt syrup or honey
50g (1.75oz) whole wheat bread flour
150g (5.3oz) white bread flour
200g (7oz) wholegrain (dark) rye flour
To learn more about no-knead bread dough temperature control click here.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Toast the seeds in a small pan on high heat for around 2 minutes until they become smoky and fragrant. Grind the seeds.
- Make the dough. Pour the water in a large bowl. Add the yeast, salt, syrup, seeds, and whole wheat flour. Mix well. Add the white flour and mix again. Finally, add the rye flour and mix to a dough. *Desired dough temperature around 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
- Cover and ferment for 30 minutes.
- Fold.
- Ferment for 30 minutes.
- Roll the dough out to a rectangle measuring slightly more than 30cm x 20cm (12in x 8in). Trim the edges and cut the dough into 6 equal pieces measuring 10cm x 10cm (4in x 4in). Make another square from the trimmings.
- Place the squares on a non-stick paper lined baking tray.
- Cover and proof for 1.5 hours.
- Spray with water and bake at 200C (390F) fan on or 220C (430F) fan off for 15 minutes.
Leave to cool down and make yourself an awesome sandwich!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
