- 200g rye flour, plus extra for dusting
- 200g strong white or wholemeal flour
- 7g sachet fast-action dried yeast
- ½ tsp fine salt
- 1 tbsp honey
- 1 tsp caraway seed (optional)
- Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough. Tip out onto your work surface and knead for
- 10 minutes until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
- Place the dough in a well-oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hours, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
- Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds, work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1-1.5 hours, or until doubled in size.
- Heat the oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 minutes until dark brown and hollow-sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 minutes before serving.
Recipe courtesy of BBC Good Food