Rye bread

• Rye7 oz
• Strong white bread flour7 oz
• Yeast¼ oz
• Salt1/2 tsp
• Honey1 tablespoon
• Caraway Seed1 tsp

Instructions

1. 1

   Tip the flours, yeast and salt into a bowl.

2. 2

   In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough.

3. 3

   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 Tip out onto your work surface and knead for 10 mins until smooth.

4. 4

   Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.

5. 5

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

6. 6

   Dust a 2lb/900g loaf tin with flour.

7. 7

   Tip the dough back onto your work surface and knead briefly to knock out any air bubbles.

8. 8

   If using caraway seeds work these in to the dough.

9. 9

   Shape into a smooth oval loaf and pop into your tin.

10. 10

    Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size.

11. 11

    Heat oven to 220C/200C fan/gas 7.

12. 12

    Remove the cling film and dust the surface of the loaf with rye flour.

13. 13

    Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped.

14. 14

    Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving