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Skye black ale, rye and seed loaf
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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
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Ingredients
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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
SAVE RECIPE
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
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