Rye Bread 2

Recently I found my local Polish shop sold fresh yeast in small blocks, so I have been trying out lots of yeast buns and bread recipes.

This is one for Polish Rye Bread based on a recipe in the following book, which is easy to make and the bread is super.

Ingredients

• 225g rye flour
• 225g strong flour
• 1 tablespoon of caraway seeds
• 2 teaspoons of salt
• 20g of fresh yeast (or 10g of dried)
• 140ml of lukewarm milk
• 1 teaspoon of honey
• 140ml of lukewarm water

Method

• In a jug mix the milk, yeast and honey.
• In a large bowl mix the flour, caraway seeds and salt.
• Make a well in the centre of the flour.
• Pour the yeast mixture into the well.
• Add the water and slowly mix the flour and liquid together until a dough forms.
• Turn the dough into a lightly floured surface and knead for 10 minutes (set a timer!).
• Place the dough into a bowl and cover (a shower cap is good for this).
• Leave until this has doubled in size (around 3 hours if warm).
• Turn the dough out onto a lightly floured surface and lightly knock back.
• Shape into an oval loaf.
• Grease a baking tray.
• Place the loaf onto the baking tray.
• Dust with some rye flour.
• Cover and leave to rise until doubled in size (around 90 minutes if warm).
• *
• Pre-heat the oven to GM7  – 220°C
• *
• Use a sharp knife to make 2 long cuts in the top of the loaf.
• Bake for 30-35 minutes.
• Leave to cool before cutting.