Rye BreadTheWorldWideGourmet.com
Total time: more than 2 hr
Oven temperature: 220° C (425° F)
Preparation time: 20 minutes + 4 1/2 hours rising time
Baking time: 30-35 minutes
Difficulty: Average
Nutritional values
per 100 g
Energy:164 kcal
Proteins:4.9 g
Fats:1 g
Carbohydrate:33.4 g
Fibers:1.5 g
Sugar:1.8 g
Cholesterol:1 mg
Sodium:934.4 mg
Calcium:166 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
225
g
white flour
225
g
rye flour
30
ml
cumin seed
300
ml
warm water
20
g
yeast
140
ml
warm milk
150
ml
warm water
10
ml
salt
5
ml
light honey
butter or oil
45
small handful of wholewheat flour, or white flour
METHOD
- place the flours, cumin seed and salt in a bowl;
- in another bowl, dissolve the yeast in the warm milk and honey; add the rest of the water;
- gradually pour the liquid mixture into a well in the center of the flour, blending in the dry ingredients in to form a dough;
- transfer to a floured surface and knead for 10 minutes until the dough is smooth and elastic;
- place in a lightly-oiled bowl, cover with a cloth and let rise until tripled in volume, about 3 hours;
- knead again on a floured surface; form into a round loaf and transfer to an oiled baking sheet; sprinkle with wholewheat flour; cover and let rise until doubled in volume, about 60-90 minutes;
- with a sharp knife, make two long slashes on the top of the loaf;
- bake in a preheated 220ºC. (425ºF.) oven for 30-35 minutes.
Tip:
To check for doneness, turn the loaf over and rap on the bottom: if it sounds hollow, it's done. Otherwise, bake a few minutes longer.
CHEF'S NOTES
By combining the rye flour with white flour you'll get a lighter crumb.
Thinly sliced, this bread is perfect with cold meat or fish.
