Dark rye bread

Dark rye bread

Ingredients

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

Directions

Cooking mode
  1. 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. 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. 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. 4. When ready to bake, if refrigerated, remove the bowl from the fridge for an hour before baking. Preheat the oven to 200°C. Place the lid of the baking dish in the oven to preheat.
  5. 5. Shape the dough by folding the sides inwards (about 6 folds) to roughly form a round shape.
  6. 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. 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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