Rye Bread

Ben Spalding

Ben Spalding

12th January 2011

Rye Bread

Rye Bread

Ingredients

  • 400 g rye flour
  • 100 g plain flour
  • 30 g yeast, easy-blend dried granules
  • 325 ml water, approximate quantity
  • 2 tsp salt
  • 1.5 tbsp caraway seeds
  • 60 g butter, softened

Method

Mix 150g of the rye flour with the plain flour and yeast granules.
Make a well in the centre of the flour and pour in enough water to make a thick paste - about 175ml. Beat well for 3-5 minutes.
Leave in a cool place for about 10-12 hours, until double in size.
Add the remaining rye flour, salt and caraway seeds to the dough. Beat in the butter and pour in enough water to make a soft, but not too sticky dough.
Knead the bread mixture for 3 minutes in the bowl, before tipping it out onto a floured surface and kneading for another 3-4 minutes. It should be smooth and musn't stick to your hands.
Place the dough back into the bowl and leave to rise in a warm place until almost double in size; this should take about an hour.
Using your hands, roll the bread mixture into a ball and flatten the top with a rolling pin to make a 4 centimetre thick disc, about 20 centimetres in diameter. Transfer to a baking sheet.
Sprinkle the top of the disc with rye flour and leave to rise in a warm place until double in size - about 1-2 hours. While it is rising, preheat the oven to 220C/gas 7. Bake the bread for 30 minutes, until it is firm to the touch.

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