Name: Rye bread
Prep time: 145 min
Cook time: 30 min
Total time: 175 min
Yield: 1
Cuisine: british
Ingredients: 250ml water; 39.90 gm treacle; 2 tsp dried yeast; 320g rye flour; 150g plain flour; 2.40 gm salt; 2 tsp finely grated orange rind; 2 tsp fennel seeds; 2 tsp caraway seeds; 1/2 tsp ground cardamom; 60ml olive oil; Caraway seeds, extra, to sprinkle; Fennel seeds, extra, to sprinkle

Rye bread

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Prep Time:
145 minutes

Cook Time:
30 minutes

Total Time:
175 minutes

Experience the delicious taste of homemade rye bread, guaranteed to outshine store-bought loaves.

Ingredients:

250ml water
39.90 gm treacle
2 tsp dried yeast
320g rye flour
150g plain flour
2.40 gm salt
2 tsp finely grated orange rind
2 tsp fennel seeds
2 tsp caraway seeds
1/2 tsp ground cardamom
Caraway seeds, extra, to sprinkle
Fennel seeds, extra, to sprinkle

Instructions:

In a small jug, mix together the water, treacle, and yeast. Let it sit for 5 minutes until it becomes frothy.
In a large bowl, mix together rye flour, plain flour, salt, orange rind, fennel seeds, caraway seeds, and cardamom. Create a well in the center and pour in the yeast mixture and oil. Stir until just combined. Turn out onto a lightly floured surface, knead for 10-15 minutes until smooth and elastic. Place dough in a large bowl, cover loosely with plastic wrap, and leave in a warm, draft-free place for 1 1/2 hours until doubled in size.
Punch down the dough with your fist, then knead on a lightly floured surface for 2-3 minutes until it returns to its original size.
Preheat the oven to 220°C and line an oven tray with baking paper. Shape the dough into a ball and place it on the lined tray. Lightly brush it with water and sprinkle extra caraway and fennel seeds on top. Use a sharp knife to cut a 1cm deep cross in the center of the dough. Cover loosely with plastic wrap and let it rise in a warm, draught-free place for 30 minutes to 1 hour until doubled in size.
Preheat oven and bake for 10 minutes. Then, lower temperature to 180°C and bake for an additional 20-25 minutes until the loaf sounds hollow when tapped. Cool before serving.

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