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

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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.