Rye bread

Name: Rye bread
Prep time: 7 h 30 min
Cook time: 30 min
Total time: 8 h
Yield: 4 servings
Cuisine: Polish
Ingredients: 7 oz rye; 7 oz bread flour; ⅓ oz yeast; ½ tsp salt; 1 tbsp honey; 1 tsp caraway seeds

A weekend Polish snack. Ready in about 8 hours. Difficulty: more effort.

7 hr 30 minPrep (about)
30 minCook (about)
8 hrTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

5 oz rye
5 oz bread flour Shopping tip: Bread flour (UK: strong flour).
¼ oz yeast
2 ¼ tsp honey

Spices & seasonings (2): salt, caraway seeds

½ tsp salt
¾ tsp caraway seeds

How to make it

Steps in our own plain words.

Tip the salt, yeast and flours into a bowl.
Mix the honey with 1 cup + 1 tbsp warm water in a jug.
Pour the liquid into the bowl.
Mix to form a dough.
Rye flour can be quite dry plus absorbs lots of water, if your dough looks too dry more warm water till you have a tender dough Tip out onto your work surface.
Knead for 10 mins until smooth.
Rye contains less gluten white flour so your dough will not feel as springy as conventional white loaf.
Place the dough in a fully oiled bowl.
Cover with cling film.
Leave to rise in warm place for 1-2 hrs, until roughly doubled in size.
Dust a 2lb 900g loaf tin using flour.
Tip the dough back on your work surface.
Knead to knock out any air bubbles.
If using caraway seeds work these.
Do it in to the dough.
Shape in a smooth oval loaf and pop in your tin.
Cover the tin with oiled cling film.
Leave to rise somewhere warm for further 1 – 1.5 hr, until doubled in size.
Turn the oven on to 425°F (400°F for a fan oven).
Remove your cling film plus dust your surface of the loaf with rye flour.
Slash some incisions on an angle then cook in the oven for 30 mins till dark brown and hollow sounding when tapped.
Move to a wire cooling rack.
Leave.
Do it to cool.
Keep going for at least 20 mins before serving.