Baking Recipes - Rye Bread Recipe

  
 

Baking Recipes - Rye Bread Recipe

Ingredients

Makes 2 loaves

  • 375 g/12 oz rye flour

  • 500 g/1 lb whole meal flour

  • 2 teaspoons salt

  • 25 g/1 oz fresh yeast

  • 450-600 ml/3/4-1 pint warm water

  • 2 tablespoons black treacle

  • 2 tablespoons oil

  • milk, for brushing

  • 1 teaspoon caraway seeds

Method:

  1. Mix the flours and salt together in a bowl. Cream the yeast with a little of the water and leave until frothy. Add to the flour mixture with the remaining water, the treacle and oil and mix thoroughly to form a firm dough.

  2. Turn on to a floured surface and knead for 5 minutes until smooth and elastic.

  3. Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for 2 hours, until doubled in bulk.

  4. Turn on to a floured surface and knead for a few minutes. Shape into 2 oval loaves and place on greased baking sheets. Prick with a fork in 8 or 9 places. Leave to rise in a warm place for 1 1/2 hours, until doubled in size again.

  5. Brush with milk and sprinkle with caraway seeds. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes.

  6. Lower the heat to 190°C (375°F), Gas Mark 5, and bake for a further 30-40 minutes. Transfer to a wire rack to cool.