Prep time: 20 mins Bake time: 45 mins Other: 4 hrs +
Makes 1 medium or (large - in brackets) loaf
Our family favourite rye bread always beats the shop-bought loaf. The recipe uses white and rye bread flour for a lighter texture. Your result will produce a beautiful earthy flavoured loaf with added caraway and crusty top.
It is a long recipe with many steps but it is worth it and all in all easy to follow.
The bread keeps well for a few days. You can also freeze is - slice it first for your convenience.
For the sponge:
120 g (180 g) strong white bread flour
95 g (145 g) rye flour
1/2 tsp (3/4 tsp) instant yeast
15 g (15 g) soft brown sugar (for vegans - check the V on the label as not all sugar is vegan)
1/2 Tbsp (3/4 Tbsp) molasses
355 ml (530 ml) lukewarm water
For the flour mix:
200 g (300 g) strong white bread flour
150 g (225 g) rye flour
3/4 tsp (1 tsp) instant yeast
2 Tbsp (2.5 Tbsp) caraway seeds
10 g (12 g) salt
1/2 Tbsp (1 Tbsp) canola oil
cornmeal or flour for dusting
1. Start with making a sponge: mix all the ingredients in a bowl with a whisk until very smooth and set aside.
2. For the flour mix: mix all the ingredients apart from oil. Sprinkle it over the sponge mix, cover with a cling film. Leave it in a warm place for 1 to 4 hrs.
3. Add the oil to the bowl and knead it in a food processor with kneading attachment for 10 mins. Oil a large bowl lightly and top in the dough. Cover and let it rise for 1.5 - 2 hrs.
4. Deflate the dough to get rid of the air bubbles, put it back in the bowl for the second rise for 45 mins.
5. Preheat the oven to 230*C. Line the baking tray with parchment paper.
6. Turn the dough out, press down and deflate again. Shape into an oval or round shape. Sprinkle the parchment paper with cornmeal or flour. Place the shaped loaf on the prepared baking tray and cover with a tea towel. Let it rise for another hour.
7. Slash the top of the bread with a very sharp knife. Place it in the middle rack of the oven. Place a small tray at the very bottom of the oven and throw few ice cubes on.
8. Bake for 15 mins in 230*C the turn down the heat to 200*C and bake for another 30-40 mins.
9. Take out and tap at the bottom of the loaf to check for doneness - hollow sound means it is ready!
10. Allow to cool on the cooking rack before slicing and enjoy!