Rye bread

Ingredients

• 200g Rye
• 200g Strong white bread flour
• 10g Yeast
• 1/2 tsp Salt
• 1 tablespoon Honey
• 1 tsp Caraway Seed

Instructions

1. Place the rye flour, strong white bread flour, yeast and salt in a large bowl. In a jug, dissolve the honey in 250 ml of warm water. Pour the liquid into the bowl and mix to form a dough. Rye flour absorbs a lot of moisture, so add a little more warm water if needed until the dough is soft.
2. Turn the dough out onto a work surface and knead for about 10 minutes until smooth. The dough will feel less elastic than a white bread dough due to the lower gluten content of rye flour.
3. Shape the dough into a ball and place it in a well-oiled bowl. Cover and leave to rise in a warm place for 1–2 hours, or until roughly doubled in size. Dust a 2lb (900g) loaf tin with flour.
4. Tip the dough back onto the surface and knead briefly to knock out excess air. If using caraway seeds, work them into the dough at this stage. Shape into a smooth oval loaf and place in the tin. Cover and leave to rise again for 1–1½ hours, until doubled in size.
5. Preheat the oven to 220°C (200°C fan). Remove the cover, dust the top of the loaf with rye flour and make a few diagonal slashes. Bake for about 30 minutes, until dark brown and hollow-sounding when tapped. Transfer to a wire rack and leave to cool for at least 20 minutes before slicing.

instructions_source: editorial-classic