Ingredients
- Rye flour (200g)
- Strong white bread flour (200g)
- Yeast (10g)
- Salt (1/2 tsp)
- Honey (1 tablespoon)
- Caraway seeds (1 tsp)
Instructions
Steps
- In a bowl, combine rye flour, strong white bread flour, yeast, and salt. In a separate jug, mix honey with 250ml of warm water, then pour this into the dry ingredients and mix until a dough forms. If the dough seems too dry, add more warm water gradually until it is soft. Knead the dough on a work surface for about 10 minutes until it becomes smooth.
- Put the dough into a well-oiled bowl, cover it with cling film, and let it rise in a warm spot for 1-2 hours, or until it has roughly doubled in size. Meanwhile, dust a 2lb/900g loaf tin with flour.
- Once risen, turn the dough out onto your work surface and knead it briefly to remove any air bubbles. If using caraway seeds, incorporate them into the dough now. Shape the dough into a smooth oval and place it in the prepared tin. Cover with oiled cling film and allow it to rise again in a warm place for another 1 to 1.5 hours, or until it doubles in size.
- Preheat your oven to 220°C (200°C fan/gas mark 7). Uncover the loaf and dust the top with rye flour. Make a few diagonal slashes on the surface, then bake for around 30 minutes until it is dark brown and sounds hollow when tapped. Transfer the bread to a wire rack and let it cool for at least 20 minutes before slicing and serving.