Rye Bread Recipe

 

 

 

Makes 1 large loaf

 

500g flour mix (and extra for dusting)

360g water

1 sachet dried yeast

Coriander seeds (1 tb.sp) optional

10g salt 

 

Put 500g of the flour mix, yeast and salt in a bowl (make sure you don’t put salt directly onto yeast as salt kills yeast) and make a well in the centre. Pour in water, mix well and knead until dough becomes smooth and elastic. 

Shape into ball and cover with a damp cloth. Leave to rise in a warm place for about 2 hours until it has increased in size. 

Preheat oven to 220C/gas mark 7. Dust the work surface. Pour the remaining flour onto a work surface and tip the dough out onto it. Use the palm of your hand to flatten the dough gently into a rough oval. With the long side facing you, fold in a third towards the centre and press along the edge with your fingertips. Swivel the dough 180 degrees. Fold in the other long edge so that it overlaps in the centre and press with the heel of your hand. Give it a quarter turn, stretch it out and repeat, third over third. With lightly floured hands, roll the dough out to form an oval (cylindrical baton) about 25cm in length. Set the baton on a baking tray lined with baking parchments and leave to rise for a further 30 min. 

Use a sharp knife to score a loaf by making 2cm deep cut down the length of the baton. Bake for 25min than lower temperature to 180C/gas mark 4 and bake for a further 20min. To check if bread is ready - tap it from the bottom it should sound hollow. Cool on wire rack.