Rhubarb Bread

Recipe for rhubarb bread - to make one small loaf

200 g stewed rhubarb
300 g strong white wheat or spelt flour (you can use whole meal flour but then you won't taste the rhubarb or see the colour)
1.5 g instant/3 g dry/6 g fresh yeast
6 g salt

Step One:  stew the rhubarb

Cut the rhubarb up in small pieces and put just a little bit of water in the pan.  Just so it does not stick while it is cooking.  Put on a couple of spoons of sugar and some ground ginger.  Cook gently, stirring if necessary and adding a little bit more liquid if necessary so it does not stick to the bottom.  Taste to see if there is enough sugar and if not, put some more in.  Cook it until it is completely liquid.  This takes about 10 minutes.  Cool the rhubarb thoroughly.

Step Two:  make the dough

If you are using instant or fresh yeast simply combine all the ingredients and knead for 10 minutes.  If you are using dry yeast, put the flour in a bowl and make a well in it.  Put the yeast in the well and pour over a couple of tablespoons of water - just enough to float the yeast.  Let this rest for 15 minutes.  Then add the stewed rhubarb and the salt and knead for 10 minutes.

Step three:  return the dough to the bowl and let rise 1-2 hours until doubled in size.

Step four:  shape the loaf how you would like it (tin, blob, in a basket) and let it rise again, covered, for 1 hour until doubled in size.

preheat the oven to 200 degrees C and bake the bread for 45 minutes.  Tap the bottom of the loaf when you take it out of the oven.  It should sound hollow.  If it does not, just put it back for another 5 minutes or so.

Delicious toasted and with strawberry jam for breakfast.

3 Responses to “Rhubarb Bread”

  1. Barbara

    27. Apr, 2017

    Re the Rhubarb Bread recipe -- I am a little confused by the part referring to the yeast used.Listed ingredients allow for use of dry, instant or fresh, but there is no specific method for incorporating the dry yeast. Help!

  2. virtuousbread

    27. Apr, 2017

    Hello Barbara, thank you for telling me - in fact it was a simple error on my part. It's fixed now. Fresh and instant you just add in from the beginning. Dry you put in the well with some liquid to dissolve.

  3. Barbara

    28. Apr, 2017

    Hi, thanks for that - I finally had done just that, but new bakers might not have known how to procede. Love the web site.

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