Rye Bread, 1 slice

Ingredients

• 80 g Rye flour
• 80 g Bread flour
• 3 g Active dry yeast
• 1.2 pinch Salt
• 3/8 tbsp Honey
• 3/8 tsp Caraway seeds

Method

1. Preheat the oven to 220C/ 200C fan /gas mark 7.
2. Tip the rye flour, bread flour, yeast and salt into a large bowl.
3. In a jug, mix the honey with 250ml warm water, then pour the liquid into the bowl of dry ingredients and mix to form a dough. (Gradually add more water if the dough looks too dry until you have a soft dough).
4. Tip the dough onto a lightly floured work surface and knead for 10 minutes until smooth.
5. Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hours or until roughly doubled in size.
6. Dust a 900g loaf tin with flour.
7. Tip the dough back onto a lightly floured work surface and knead briefly to knock out any air bubbles.
8. Knead the caraway seeds into the dough.
9. Shape the dough into a smooth oval and place in the loaf tin.
10. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1.5 hours or until doubled in size.
11. Remove the cling film and dust the surface of the loaf with rye flour.
12. Score the top several times, then bake for 30 minutes until dark brown and hollow-sounding when tapped.
13. Transfer to a wire rack and leave to cool for at least 20 minutes before cutting.