Goddess Food: The Great Bake-off, bread

So... signature bread?

Rye. But one doesn't do that in 3 hours :-D

I found a recipe of small rye bread cakes. This is the type of bread we eat daily. Now, I wonder if I would get minus points because this is not a loaf, and because it's very special. I suppose Paul Hollywood can appreciate dark rye bread.

5 dl/ 2 cups water
11 g / 1/3 oz / 3 tsp active dry yeast
2 tsp salt
1 tbsp molasses
1 1/2 dl / 5/8 cups all purpose flour
7 1/2 dl / 3 cups rye flour

Mix all ingredients in warm water. Use a spoon, it's more a batter than dough. Let rise about half an hour.

Sprinkle a lot of rye flour on the baking board and pour the dough on the flour. Pat it into an even slab about 1 cm thick. Cut out discs with a cutter. (You can use a mug or glass or small bowl, too). Lift the bread discs on an oven sheet covered with baking paper. Pat the excess dough into a slab and repeat until you have formed bread discs of the whole dought.

Let rise covered, about a half an hour. They won't rise much.

Let the oven get warm during that time, 225°C/450°F

Dock the breads with a fork before you put them in the oven. Let bake for about 20 minutes.

Now, if this doesn't do, I'll offer my oat bread :-D

3 dl / 1 1/4 cup rolled oats
3 dl / 1 1/4 cup boiling water
2 tbls butter
2 tsp salt
3 dl / 1 1/4 cup cold water
50 g / 2 oz fresh yeast
about 650 grams / 23 ounces of all purpose flour

Measure the oats, butter, and salt in a bowl, and pour over the boiling water. When the butter has melted, pour in the cold water. When the "porridge" has cooled enough to not burn your hand, mix in the yeast, and enough flour to get a soft bread dough. It's better it's a bit sticky than hard. It should be solved by kneading the dough enough. Bake like you would any bread dough. This dough is enough for two loafs, but I usually make just one big one, or bread rolls. It can also be baked in a loaf pan.

Bake in 225°C/450°F for about half an hour.

How to know your dough has properly proved?
How to rescue overproved dough?
How to tell when bread is done?