Polish · side

Rye bread

Name: Rye bread
Yield: 4 servings
Cuisine: Polish
Ingredients: 200g Rye; 200g Strong white bread flour; 10g Yeast; 1/2 tsp Salt; 1 tablespoon Honey; 1 tsp Caraway Seed

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Rye200 g
Strong white bread flour200 g
Yeast10 g
Salt½ tsp
Honey1 tbsp
Caraway Seed1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

1
Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
2
Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
3
Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size.

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