Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 7 oz rye flour
• 7 oz strong white bread flour, plus extra for dusting
• ¼ oz instant dried yeast
• 1/2 tsp salt
• 1 tbsp honey
• 1 tsp caraway seeds, plus a few extra for the top
• 1¼ cups lukewarm water
• 1 tbsp oil, for the bowl and tin

Method

1. Stir both flours, the yeast, salt and caraway seeds together in a large bowl, keeping the salt and yeast apart at first so the salt does not slow the yeast down.
2. Pour in the lukewarm water and the honey and mix to a rough, slightly sticky dough. Rye flour makes a heavier, stickier dough than wheat alone, so do not add lots of extra flour to compensate.
3. Knead on a lightly floured surface for 8-10 minutes until the dough is smoother and springs back when pressed. Place it in a lightly oiled bowl, cover and leave to rise in a warm place for about 1 hour, until roughly doubled.
4. Knock the air out of the dough, shape it into an oval or round and place it in an oiled 31¾ oz loaf tin or on a lined baking tray. Cover loosely and leave to prove for a further 40-45 minutes, until puffy.
5. Heat the oven to 425°F. Slash the top of the loaf once or twice with a sharp knife and scatter over the extra caraway seeds.
6. Bake for 30-35 minutes, until the loaf is deep golden and sounds hollow when tapped underneath. For a crisper crust, turn the heat down to 400°F for the last 10 minutes.
7. Cool on a wire rack for at least 30 minutes before slicing; rye bread stays gummy inside if it is cut while hot.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).