| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2 hours |
| Servings |
loaf
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Ingredients
- 200 gr Rye flour
- 200 gr Strong wholemeal bread flour
- 1 sachet Dried yeast
- 250 ml Tepid water
- 1 tbsp Honey
- 1 tsp Linseeds
Ingredients
|
|
Instructions
- Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water if the dough looks too dry add more warm water until you have a soft dough. Mix for 7 minutes in the electric mixer on low setting.
- Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1 hrs, or until roughly doubled in size.
- Tip the dough back onto your work surface and knead briefly to knock out any air bubbles.
- Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 hr, or until doubled in size.
- Heat oven to 200C. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 minutes until dark brown and hollow sounding when tapped.
- Transfer to a wire cooling rack and leave to cool for at least 40 minutes before serving.
Recipe Notes
Rye flour contains less gluten than white flour, meaning the loaf will have a closer texture than a white loaf. Mixing the rye flour with white or wholemeal flour helps to give it more elasticity and therefore a lighter texture, but if you want a more traditional rye bread you can adjust the quantities.
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