Rye Bread

Ingredients

• 200 grye flour, plus extra for dusting
• 200 gstrong white bread flour
• 10 gyeast, instant or fast-action
• 1/2 tspsalt
• 1 tbsphoney
• 250 mlwater, warm
• 1 tspcaraway seeds, optional

Method

1. 1

   Mix the flours, yeast, and salt together in a bowl. In a jug, dissolve the honey in 250ml warm water, then pour into the flour and mix to form a soft dough. If too dry, add more warm water a little at a time. Knead on a work surface for 10 minutes until smooth.

2. 2

   Place in a well-oiled bowl, cover with cling film, and leave to rise in a warm place for 1–2 hours until roughly doubled in size.

3. 3

   Knock back the dough, knead briefly, and work in the caraway seeds if using. Shape into a smooth oval loaf and place into a floured 900g/2lb loaf tin. Cover with oiled cling film and leave to rise for a further 1–1.5 hours until doubled.

4. 4

   Heat the oven to 220°C/200°C Fan/Gas 7. Remove the cling film, dust the surface with rye flour, and slash the loaf at an angle a few times. Bake for 30 minutes until dark brown and hollow-sounding when tapped.

5. 5

   Transfer to a wire rack and cool for at least 20 minutes before slicing.