This rye bread recipe is decrease in gluten than the common white loaf. It makes use of white or wholemeal flour to offer a lightweight texture however you may experiment with ratios

• Preparation and cooking time
  • Complete time50 minutes
  • Takes 50 minutes plus rising and proving
• Straightforward
• Makes 1 loaf

• Freezable
• Wholesome

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Substances

• 200g rye flour, plus further for dusting
• 200g sturdy white or wholemeal flour
• 7g sachet fast-action dried yeast
• ½ tsp tremendous salt
• 1 tbsp honey
• 1 tsp caraway seed (elective)

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Technique

• STEP 1

  Tip the flours, yeast and salt right into a bowl. In a jug, combine the honey with 250ml heat water, pour the liquid into the bowl and blend to kind a dough. Rye flour will be fairly dry and absorbs a number of water, if the dough seems to be too dry add extra heat water till you’ve gotten a delicate dough Tip out onto your work floor and knead for 10 minutes till clean. Rye accommodates much less gluten than white flour so the dough is not going to really feel as springy as a traditional white loaf.

• STEP 2

  Place the dough in a effectively oiled bowl, cowl with cling movie and depart to rise in a heat place for 1-2 hrs, or till roughly doubled in measurement. Mud a 2lb/900g loaf tin with flour.

• STEP 3

  Tip the dough again onto your work floor and knead briefly to knock out any air bubbles. If utilizing caraway seeds work these in to the dough. Form right into a clean oval loaf and pop into your tin. Cowl the tin with oiled cling movie and depart to rise someplace heat for an additional 1 – 1.5 hr, or till doubled in measurement.

• STEP 4

  Warmth oven to 220C/200C fan/gasoline 7. Take away the cling movie and dirt the floor of the loaf with rye flour. Slash a couple of incisions on an angle then bake for 30 minutes till darkish brown and hole sounding when tapped. Switch to a wire cooling rack and depart to chill for at the very least 20 minutes earlier than serving