Rye bread
Ingredients
makes 1 loaf
- •280g strong white bread flour
- •180g rye flour
- •7g instant yeast
- •80g dark brown sugar
- •9g sea salt
- •330ml warm water
- •30ml vegetable oil
- •12g cocoa powder
- •1 tbsp caraway seeds (optional)
Directions
Cooking mode
- 1. In a large bowl, mix the bread flour, rye flour, yeast, salt, cocoa powder and seeds.
- 2. In a jug, mix the water and sugar until dissolved, then add the oil. Pour the wet ingredients into the dry and mix until a sticky dough forms. Cover and leave for 1 hour. Transfer to the fridge overnight, for 8-16 hours.
- 3. When ready to bake, remove the bowl from the fridge for 30 minutes before shaping. Prepare a loaf tin. Gently fold and shape the dough into a loaf, then place in the tin. Cover with a damp tea towel and leave to rise for 1-2 hours. Preheat the oven to 220°C, for 30 minutes prior to baking.
- 4. Bake for 45-55 minutes, until the loaf is well browned and sounds hollow when tapped. Transfer to a wire rack to cool completely before slicing.
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