Member recipe by tweety_anja
ServingsServes 1 - 2 Loaves
Starter takes a few days to make, but well worth the wait. Keep a bit of the mixture in the fridge for the next time
- 100g rye flour for starter
- 100ml warm water for starter
- 500g rye flour
- 500ml warm water
- 1 dsp dry yeast
- 500g strong white flour
- 1 tsp salt
- 1 tbsp olive oil
- milk to brush
- caraway seeds
- Mix together the starter flour and water, cover with a piece of muslin and keep in a warm place for three days.
- Place the rest of the rye flour in a large bowl, mix in the warm water, then the starter and yeast, and leave to stand in a warm place for one hour. Spoon 4 tbsp into a clear jam jar and place in the fridge for the next time.
- Add the flour, salt and oil to the rye mixture and work the mixture into a smooth dough. Allow to rise for one hour.
- Form the dough into two loaves, place on an oiled baking tray and allow for a further hour.
- Preheat the oven to 200C/ Gas 6.
- Brush the top of the loaves with the milk and sprinkle with the caraway seeds.
- Bake for 30-40 minutes until golden brown.