Rye bread
Rye bread — a traditional Polish side-dish recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Side, Polish, Dinner
Ingredients
- 200 g rye
- 200 g strong white bread flour
- 10 g yeast
- 0.5 g salt
- 1 ml honey
- 1 tsp caraway seed
Instructions
- Add the flours, yeast and salt to a large mixing bowl.
- In a jug combine the honey with 250ml of warm water.
- Pour the honey water into the bowl and stir until it forms a dough; if it looks too dry, add a little more warm water until the dough is soft.
- Turn the dough out onto your work surface and knead for about 10 minutes until smooth.
- Place the dough in a well-oiled bowl, cover with cling film and leave in a warm place to rise for 1–2 hours or until roughly doubled in size.
- Lightly flour a 2lb/900g loaf tin.
- Turn the risen dough onto your work surface and knead briefly to knock out any air bubbles.
- If using caraway seeds, fold them into the dough now.
- Shape the dough into a smooth oval loaf and place it into the prepared tin.
- Cover the tin with oiled cling film and leave somewhere warm to rise for a further 1–1.5 hours or until doubled in size.
- Preheat the oven to 220°C (200°C fan)/gas 7.
- Remove the cling film, dust the surface of the loaf with rye flour and make a few angled slashes.
- Bake for 30 minutes until dark brown and hollow-sounding when tapped, then transfer to a wire rack and cool for at least 20 minutes before serving.