The column – Learn more about bread making
200 grams Rye flour, plus extra for dusting
200 grams White breadflour
10 grams Instant yeast
½ teaspoon Salt
1 1/2 tablespoon Honey
1 1/2 teaspoon Caraway seeds
300 milliliters Warm water
1. Add the flours, yeast and salt to a bowl. Mix the honey with 300 ml of warm water (not boiling water) and pour the liquid into the bowl with flours. Mix to form a soft dough.
2. Tip out onto your work surface and knead for 10 to 15 minutes until smooth. Note that because Rye contains much less gluten than white bread flour, the final dough would not be a springy. Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size.
3. Tip the dough back onto the work surface and knead briefly to knock out any air bubbles. Add caraway seeds and work into the dough. Shape into either a free-hand shape (round or oval), or roll into a baguette shape. Cover with oiled cling film or a damp tea towel and leave to rise for a further 1 to 2 hours or until double in size.
4. Heat oven to 220℃. Remove the cling film or tea towel and dust the top of the loaf with rye flour. Slash a few incisions on an angle across the top then bake for 30 to 35 minutes until dark brown and hollow sounding when tapped. Transfer to a cooling rack and leave to cool for at least 20 mins before cutting.