Rye bread

Preparar

1. 🥄step 1
2. 🔥Tip the flours, yeast and salt into a bowl.
3. 🧂In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough.

Pasos

1. 🔥Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth.
2. 🧂Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
3. 🍳step 2
4. 🫇Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size.
5. 🍽️Dust a 2lb/900g loaf tin with flour.
6. 🌿step 3
7. ✨Tip the dough back onto your work surface and knead briefly to knock out any air bubbles.
8. 🥄If using caraway seeds work these in to the dough.
9. 🔥Shape into a smooth oval loaf and pop into your tin.
10. 🧂Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size.
11. 🍳step 4
12. 🫇Heat oven to 220C/200C fan/gas
13. 🍽️Remove the cling film and dust the surface of the loaf with rye flour.

Cocinar

1. 🧂Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped.

Pasos

1. 🍳Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving