Rye Bread
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 30 min.
Ready in
Ingredients
for
1
- Ingredients
- 2 ½ cups Rye flour (type 1150)
- 3.333 cups Whole wheat flour
- 1 ½ ozs Yeast (OR 10 g dried yeast)
- sugar
- ½ cup lukewarm milk
- 2 tsps salt
- 1 tsp Corn starch
- all-purpose flour (for working the dough)
- butter (for the tray)
Preparation steps
1.
Put both types of flour in a bowl and mix together. Make a well in the centre. Add the yeast to the well, crumbling fresh yeast if using, and sprinkle over a pinch of sugar. Add the lukewarm milk, 125 ml lukewarm water and the salt and knead until you have a smooth, even dough. Leave in a warm place for approx. 1 hour 15 minutes to rise, until the dough has doubled in volume.
2.
Heat the cornflour with a little water until lukewarm. Grease a baking tray with butter.
3.
Turn the dough out onto a floured surface and knead again thoroughly. Shape into a round loaf. Place on the tray, cover and leave for approx. 30 minutes to rise.
4.
Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9. Place a bowl of water in the oven.
5.
Brush the bread with the cornflour solution and slash several times with a sharp knife. Bake for 10 minutes, then reduce the temperature to 200°C (180°C in a fan oven), 400°F, gas 6 and bake for a further 50 minutes.
6.
Heat the cornflour solution through and brush over the bread when it comes out of the oven. Cool completely on a wire rack.
