Rye Bread

Ingredients

• 1 2/3 cupsrye flour, plus extra for dusting
• 1 2/3 cupsbread flour
• 1 tbspyeast, instant or fast-action
• 1/2 tspsalt
• 1 tbsphoney
• 1 cupwater, warm
• 1 tspcaraway seeds, optional

Method

1. 1

   Mix the flours, yeast and salt in a bowl. Dissolve the honey in the 250 ml of warm water, pour it into the flour and mix to a soft dough, adding a little more warm water if it is dry. Knead for 10 minutes until smooth.

2. 2

   Put the dough in an oiled bowl, cover and leave somewhere warm for 1 to 2 hours, until roughly doubled. Rye feels less springy than white dough — that is normal.

3. 3

   Punch the dough down, knead briefly and work in the caraway seeds if using. Shape it into an oval, set it in a floured 9x5-inch loaf pan, cover and leave to rise for 1 to 1½ hours until doubled — heating the oven to 425°F for the last 20 minutes.

4. 4

   Dust the top with rye flour, slash it a few times at an angle and bake for 30 minutes, until dark brown and hollow-sounding when tapped.

5. 5

   Cool on a wire rack for at least 20 minutes before slicing.

Nutrition per serving