This rye bread uses equal amounts of light rye flour and white flour. However you can change the proportions as per your own liking. The dough is sticky and does not require much kneading. It is a great start towards to baking bread for the non-experienced.
It is also the first step towards moving to healthier ingredients and shifting from commercial wheat flour to more healthy and nutritious flours for baking.
This recipe is brought to you courtesy www.kitchentherapy.in
Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 270ml warm water first, pour the liquid into the bowl and mix to form a dough. Rye flour can absorb lots of water, if the dough looks too dry add the remaining 20ml 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. The dough will be sticky!
Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 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 oven to 220C. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 35-40 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.
Serve warm with butter and fresh rosemary.