Homemade Rye Bread

Instructions

1. 1

   Mix Dry Ingredients Together

   10 min

   In a mixing bowl, combine rye flour, strong white bread flour, yeast, and salt thoroughly to ensure even distribution. In a separate jug, blend honey with 250ml of warm water (around 37°C) until dissolved, then gradually add this liquid to the dry mixture. Stir until a cohesive dough starts to form; if it appears too crumbly, incrementally add more warm water until the dough feels soft and pliable. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic, showing a slight sheen.

2. 2

   Let Dough Rise

   1 min

   Transfer the kneaded dough into a bowl that has been generously greased with oil to prevent sticking. Cover the bowl tightly with cling film and place it in a warm, draft-free area for 1 to 2 hours, or until it has roughly doubled in size. During this time, prepare a 2lb/900g loaf tin by dusting it with flour to prevent the bread from sticking after baking.

3. 3

   Incorporate Caraway and Shape Dough

   1 min

   Once the dough has risen, gently turn it out onto a clean work surface and knead it lightly to deflate and remove any air pockets. If you are using caraway seeds, now is the time to fold them into the dough for an even distribution. Shape the dough into a smooth oval, then place it into the prepared loaf tin. Cover the dough with oiled cling film again and let it rise in a warm spot for another 1 to 1.5 hours, until it has doubled in size once more.

4. 4

   Bake the Bread

   ~2.5 hr

   Preheat your oven to 220°C (or 200°C for fan ovens, gas mark 7) to ensure it is hot when the bread goes in. Once ready, uncover the loaf and lightly dust the top with rye flour for added texture. Make a few diagonal slashes across the surface with a sharp knife to allow for expansion while baking. Place the loaf in the oven and bake for about 30 minutes, or until the crust is a deep brown and the bread sounds hollow when tapped on the bottom. After baking, remove the bread and let it cool on a wire rack for at least 20 minutes before slicing and serving.