rye bread
Categories

Rye Bread

Rye Bread

Recipe by Donna
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

I got this recipe from the Hairy Bikers. I love all things bread and love the mix of rye flour and white flour blended together to give a great tasting bread which isn’t too heavy. Give this bread recipe a try. Let me know how it went and leave a review.

Ingredients

  • 175 mls full fat milk

  • 175 mls water

  • 2 Tbsp dark brown sugar

  • 7 grams fast action dried yeast

  • 250 grams rye flour

  • 200 grams strong white flour

  • 1 Tbsp fine sea salt

  • 2 tsp caraway seeds

  • olive oil, for greasing

Directions

  • Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl.
  • Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface.
  • Put all the flour, rye and white, in a large bowl, stir in the salt and caraway seeds, then make a well in the centre. Pour the warm yeast mixture on to the flour and mix with a wooden spoon and then your hands to form a soft, spongy dough.
  • Turn the dough out on to a well-floured surface and knead for 10 minutes or until it is smooth and elastic. Kneading this dough can be hard work so you’ll need to roll up your sleeves and give it some welly.
  • Put the dough in a large, lightly oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for about 1½ hours or until it has doubled in size.
  • Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely with the oiled cling film and leave to prove for a further 40–50 minutes until it has doubled in size once more.
  • Preheat the oven to 180C/350F/Gas 4. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving.
  • Second proofing
  • second rise
  • bread baking
  • baked loaf
  • rye bread

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