rye bread recipe

theres nothing better than the smell of fresh bread coming from your oven.
Rye bread it traditional in many eastern European countries.

it is a dark and dense bread with it full of a earthy nutty flavour.

it takes a long time to make but its worth it, i got on with other things while i was waiting.

recipe

500g rye flour

10g fast action yeast

20ml black treacle (optional)

350ml water

10g salt

in a large bowl add the flour, then place the salt on one side of the bowl and the yeast on the other, add the treacle if you are using it and then add 3 quarters of the water and mix together, then add the rest and mix until a wet but workable dough.

oil the surface with olive oil and tip dough out and knead for about 5-10 minutes. rye bread dough feels different than normal flour so you will have to judge it.

then oil a bowl and cover for about 4 hours,

once doubled in size flour work surface and knock the air out by folding it repeatedly in on itself.

the place in a floured proving basket, i don’t have one so i floured a linen tea towel and placed it in a bowl and then placed the dough in smooth side down and left to prove for 2-3 hours.

it takes longer then normal bread to rise as rye flour has a lower protein level.

once the dough has doubled in size preheat the oven at 220c

place a roasting dish at the bottom of the oven to heat up.

line a baking tray and invert the dough out carefully onto it, then with a sharp knife cut a cross hatch patten,

pour some hot water in roasting tray to create steam, then place the bread on the shelf above it and cook for 30 minutes I opened the door quickly to let some of the pressure out after about 5-10 minutes. To test its done tap the bottom it should sound hollow

place on a wire rack to cool.