Breads Recipes - Rye Bread

Ingredients

• 200g/1 1/2 cups rye flour

• 475ml/2 cusp boiling water

• 120ml/1/2 cup black treacle

• 65g/5 tbsp butter, cut into pieces

• 15ml/1 tbsp salt

• 30ml/2 tbsp caraway seeds

• 15ml/1 tbsp active dried yeast

• 120ml/1/2 cup lukewarm water

• about 850g/1lb 14oz/7 1/2 cups plain flour

• semolina or flour, for dusting

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Method:

1. Mix the rye flour, boiling water, treacle, butter, salt and caraway seeds in a large bowl. Leave to cool.

2. In another bowl, mix the yeast and lukewarm water and leave to dissolve. Stir into the rye flour mixture. Stir in just enough plain flour to obtain a stiff dough. If it becomes too stiff, stir with your hands. Transfer to a floured surface and knead thoroughly until the dough is no longer sticky and is smooth and shiny.

3. Place in a greased bowl, cover with a plastic bag, and leave in a warm place until doubled in volume. Punch down the dough, cover, and leave to rise again for 30 minutes.

4. Preheat the oven to 180C/350F/Gas 4. Dust a baking sheet with semolina or flour.

5. Shape the dough into a ball. Place on the sheet and score several times across the top. Bake until the base sounds hollow when tapped, about 40 minutes. Cool on a wire rack.