Rye Bread
Take the fear out of rye bread making by following this clear, step-by-step recipe.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100ml/1/2cup boiling water
- 3 tbsp black treacle/molasses
- 2 tbsp barley malt extract
- 1 tsp ground coriander
- 240g/2 cups light rye flour
- 240g/2 cups white bread wheat flour
- 7g/2 tsp dry active yeast
- 2 tsp salt
- 50g/1/2 cup sunflower seeds or chopped walnuts
- 2 tbsp vegetable oil or rapeseed oil
- 250ml/1 cup tepid water
Instructions
- 1
In a cup combine boiling water, black treacle or molasses, barley malt extract. Then in a mixing bowl mix both flours, yeast, salt, ground coriander and sunflower seeds or chopped walnuts. Create a well in the center and pour in the liquid mixture together with oil and 2/3 of the tepid water. Mix well adding more water if the mixture if too dry. (It will vary depending on the humidity in the house.)
- 2
Rest for 5 minutes, then knead for 1 minute. Take it out of the bowl and knead it for at least 5 minutes on a floured surface. Then cover with a cloth and let it rise for 1.5 hours in a warm place.
- 3
Shape the dough into a boule (ball) using a simple stretch and fold method. Lightly stretch each side of the dough and keep tucking them in until you've form a ball. Place it on a floured surface seams side down, sprinkle with more flour, cover it and let it rise for another hour.
- 4
Preheat the oven to its maximum temperature (260C/500F) with the Dutch oven in it.
- 5
Before placing the dough in the preheated Dutch oven slash a cross on top with a sharp knife. Carefully drop the dough in the Dutch oven, cover with a lid and baked covered for 20 minutes. Then take the lid off and bake for 15-20 minutes until dark and the top is crispy. Cool on a wire rack before slicing.