Rye Bread
- Preparation and cooking time
- Total time
- Plus 3 days in advance to make the starter and 3 hours time to rise
- Easy
- Makes Loaves
Ingredients
100g rye flour for starter
- 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
Method
- STEP 1Mix together the starter flour and water, cover with a piece of muslin and keep in a warm place for three days.
- STEP 2Place 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.
- STEP 3Add the flour, salt and oil to the rye mixture and work the mixture into a smooth dough. Allow to rise for one hour.
- STEP 4Form the dough into two loaves, place on an oiled baking tray and allow for a further hour.
- STEP 5Preheat the oven to 200C/ Gas 6.
- STEP 6Brush the top of the loaves with the milk and sprinkle with the caraway seeds.
- STEP 7Bake for 30-40 minutes until golden brown.
