There’s nothing like homemade bread! It’s so much nicer than the bought variety & you know exactly what’s gone into making it & there are no nasty additives! I’m going to share my rye bread recipe with you today. There are a lot of health benefits to eating rye flour because it’s high in fibre & nutrients.
Rye Bread Ingredients:
200g rye flour
200g strong white or wholemeal flour
7g sachet fast-acting dried yeast
1/2 tsp salt
1 large tbsp honey
Method for Making Rye Bread:
1. Pour 250 ml warm water into a jug. Add the honey & stir it around until it’s combined. Then, add the yeast & stir it twice around, very gently. Leave the jug aside & let the yeast form a foamy layer on top of the water. That can take 10 – 15 minutes.
2. Sift the flours & salt into a bowl. Mix & make a well in the middle. When the yeast is nice & frothy, pour it into the middle of the well.
3. Mix to form a dough. I don’t have a stand mixer so at this stage, I knead by hand for 10 minutes. If the dough is too dry, add a little more warm water. Be sure to dust the work surface & your hands with flour before kneading. Keep some flour handy in case you need more as you go along.
4. Place the dough in a well-oiled bowl, covered with cling film & leave it to rise in a warm place for 1 – 2 hours, until it doubles in size.
5. Line a 9″ x 5″ tin with baking paper. Gently & briefly knead the dough to take out any air bubbles. Shape the dough into an oval loaf & put it in the tin. Cover the tin with oiled cling film & leave it somewhere warm for an hour, or until it doubles in size.
6. Heat fan oven to 220c. Remove the cling film & dust the bread with rye flour. Cut a few lines into the loaf & bake for 30 minutes. The bread should have a hollow sound when tapped.
7. Leave the loaf on a wire cooling rack & allow it to cool for at least a half hour before slicing.