Dark rye bread

bread
Dark rye bread

Ingredients

makes 1 loaf
  • 300g strong white bread flour
  • 180g wholemeal rye flour
  • 7g instant yeast
  • 8g sea salt
  • 10g cocoa powder
  • 1 tbsp caraway seeds (optional)
  • 40g soft brown sugar
  • 330ml warm water
  • 2 tbsp vegetable oil

Directions

Cooking mode
  1. In a large bowl, mix the bread flour, rye flour, yeast and salt. Sift the cocoa powder into the bowl, add the seeds and mix well.
  2. In a measuring jug, mix the water and sugar until dissolved, then stir in the oil. Pour the wet ingredients into the dry and mix until a sticky dough forms.
  3. Cover with a damp tea towel and leave to rest for 1–2 hours until doubled in size. Perform a stretch and fold with at least 6 folds. Cover and leave to rest for another 2–3 hours. At this stage, either bake immediately or transfer to the fridge for 8–16 hours for flavour development.
  4. When ready to bake, if refrigerated, remove the bowl from the fridge for 1 hour before baking. Preheat the oven to 200°C. Place the lid of the baking dish in the oven to preheat.
  5. Shape the dough by folding the sides inwards (about 6 folds) to roughly form a round shape.
  6. Remove the lid from the oven, dust with flour and place the dough on top. Cut 4 slashes into the dough, then place the dish on top.
  7. Bake for 35 minutes covered, then 15 minutes uncovered at 180°C, until the loaf is well browned and crispy. Transfer to a wire rack to cool completely before slicing.
Baker Beanie Author

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