The Artisan Rye Bread Recipe is a breads made with rye flour are very popular in central and eastern Europe. This version uses a starter.
Rising and proofing time:
1 1⁄2 hrs
For the starter:
1 cup rye flour
2⁄3 cup plain yogurt
1 tsp dried yeast
1 tbsp molasses
1 tsp caraway seeds, lightly crushed
For the dough:
1 cup rye flour
1 1⁄2 cups bread flour,
plus extra for dusting
2 tsp salt
vegetable oil, for greasing
1 egg, beaten
1 tsp caraway seeds, to decorate
1 In a bowl, mix all the starter ingredients together with 1 cup tepid water.
2 Cover and leave overnight. When you look at it the next day, it should be bubbling.
3 For the dough, mix the flours together with the salt, then stir into the starter.
4 Mix to make a dough, adding a little extra water if required.
5 Turn out onto a floured surface and knead for 5–10 minutes, or until smooth and springy.
6 Shape into a ball, put into an oiled bowl, and cover loosely with oiled plastic wrap.
7 Leave in a warm place for 1 hour, or until doubled in size.
8 Flour a baking sheet. Lightly knead the dough again, then form into a football shape.
9 Lift onto the tray, re-cover it loosely, and leave to rise again for another 30 minutes.
10 Preheat the oven to 425°F (220°C). Brush the dough with the egg.
11 Immediately sprinkle evenly with the caraway seeds; they should stick to the egg.
12 Slash the loaf along its length. Bake for 20 minutes, then reduce to 400°F (200°C).
13 Bake for 20–30 minutes until dark golden. Cool on a wire rack. STORE Keeps well, wrapped, for 2–3 days. ALSO TRY... Seeded Rye Bread Knead in 4oz (100g) mixed seeds, such as pumpkin, sunflower, sesame, poppy seeds, and pine nuts, at the end of step 5.
|Artisan Rye Bread|