Rye Bread

Preparation and Cooking time: 30 mins

Ingredients

• 500g Plant S Rye Flour
• 8g Salt
• 14g Dried instant yeast
• 350-400ml Luke warm water
• Flour for dusting

Method

Method:

Mix flour, salt and yeast in a large bowl, then add approximately ¾ of the luke warm water until a rough dough is formed that is soft, but not wet. You may need to add more water as the dough comes together. Dust a work surface and knead the dough for 5-10 minutes, form into a round ball. Then place the dough ball into a bowl, cover and leave overnight to prove slowly until double in size.

Pre-heat the oven to 220°C. Line a baking tray with parchment paper, then place dough onto the baking tray. Make some small cuts in the top of the dough (1cm deep criss-cross) and bake in the oven for 30-45 minutes. Once cooked remove loaf, tap underneath, if it sounds hollow it is cooked. Place on a cooling rack.

Suggestions

Try adding a tablespoon of caraway seeds for more texture, a tablespoon of black treacle for sweetness, or 25g of cocoa powder for a darker colour and extra flavour.