Rye Bread
Rich in both history and flavor, this traditional rye bread recipe is a labor of love that yields two fragrant loaves. The process begins with creating a flavorful rye starter that ferments for three days, infusing the dough with depth. Once combined with more rye flour, water, yeast, and a touch of olive oil, the dough rises to develop a complex taste and airy texture. Topped with a sprinkle of caraway seeds and a glossy milk wash, the loaves bake up golden brown, ready to be sliced and savored.
— Constant Cookbook
Ingredients
- 100g rye flour for starter
- 100ml warm water for starter
- 500g rye flour
- 500ml warm water
- 1 dsp dry yeast
- 500g strong white flour
- 1 tsp salt
- 1 tbsp olive oil
- milk to brush
- caraway seeds
Instructions
- Mix together the starter flour and water, cover with a piece of muslin and keep in a warm place for three days.
- Place the rest of the rye flour in a large bowl, mix in the warm water, then the starter and yeast, and leave to stand in a warm place for one hour. Spoon 4 tbsp into a clear jam jar and place in the fridge for the next time.
- Add the flour, salt and oil to the rye mixture and work the mixture into a smooth dough. Allow to rise for one hour.
- Form the dough into two loaves, place on an oiled baking tray and allow for a further hour.
- Preheat the oven to 200C/ Gas 6.
- Brush the top of the loaves with the milk and sprinkle with the caraway seeds.
- Bake for 30-40 minutes until golden brown.
Yield
Makes 2 loaves
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