Skye black ale, rye and seed loaf

  • Side
  • medium
  • 6
  • 45 minutes
Not yet rated

Scott Davies' black ale and rye seed bread recipe is proof of the chef's dedication to Skye's local produce – he uses a delicious black ale from the island to make the bread, as well as local sea salt – though feel free to experiment with your own range of local ingredients. Serve this delicious loaf with his cultured seaweed butter.

First published in 2017

Ingredients

Metric

Imperial

Rye and ale starter

  • 50g of apple juice, fresh Braeburn juice if possible
  • 50ml of ale, plus 225ml for feeding the starter (Scott uses Skye Black Ale)
  • 80g of rye flour, plus 180g to feed
  • 10g of raisins

Black ale, rye and seed loaf

  • 160g of ale, Scott uses Skye Black Ale
  • 5g of fresh yeast
  • 65g of wholemeal flour
  • 15g of rye flour, (plus extra for dusting)
  • 7g of sea salt, Scott uses Isle of Skye sea salt
  • 185g of white bread flour, unbleached
  • 12g of black treacle
  • 25g of pumpkin seeds
  • 25g of linseed
  • 25g of sunflower seeds
  • baking spray

Equipment

  • Sterilised jars
  • 30x8x8cm bread tin

Method

1
Begin by making the starter for the bread. Mix together the apple juice, 50ml of ale, 80g rye flour and raisins. Leave at room temperature in a sterilised jar with the lid on
  • 50g of apple juice, fresh, braeburn apple if possible
  • 80g of rye flour, plus 180g to feed
  • 10g of raisins
  • 50ml of ale, plus 225ml for feeding the starter (Scott uses Skye Black Ale)
2
On day 2, refresh the starter by adding 60g of rye flour and 75ml of ale into the same jar. Mix well and leave at room temperature
3
On day 3, refresh by adding 75ml of ale. Mix well and pass the mixture through a large sieve to remove the raisins. Add 60g of rye flour, mix well and return to the jar. Leave at room temperature
4
On day 4, again add 75ml of ale and 60g of rye flour, mix well and leave at room temperature
5
By day 5, the fermentation should have begun and the mixture should be bubbling slightly
6
To make the bread dough, begin by spraying a 30x8x8cm bread tin with baking spray
  • baking spray
7
Mix together the ale, yeast and 185g of the starter. In a separate bowl, mix all the dry ingredients together, then add the remaining ingredients (including the starter mixture) and combine well, until a smooth batter is formed
  • 185g of white bread flour, unbleached
  • 160g of ale, Scott uses Skye Black Ale
  • 5g of fresh yeast
  • 65g of wholemeal flour
  • 15g of rye flour, (plus extra for dusting)
  • 7g of sea salt, Scott uses Isle of Skye sea salt
  • 25g of sunflower seeds
  • 12g of black treacle
  • 25g of pumpkin seeds
  • 25g of linseed
8
Spread the mixture into the tin and wrap the tin in cling film. Leave in a warm place to prove for about 2 hours, or until it doubles in size
9
Preheat the oven to 220°C/gas mark 8
10
Dust the surface of the loaf with rye flour, place in the oven and bake for 10 minutes, then reduce the heat to 180°C/gas mark 4 and bake for another 25 minutes. Remove from the tin and allow to cool for 10 minutes before cutting
First published in 2017

Having worked all over Scotland, Scott Davies took root at the prestigious Three Chimneys, where his clean, Nordic techniques are a perfect fit for Skye’s incredible larder.

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