Enjoying Firm and well flavoured bread has always been a morning must have, and this Rye loaf fits the bill well !!!!!
Its tasty with Ham N Cheese in the morning or if Herring Rollmops are ya thing with Gherkins for a lunchtime snack.
Ingredients
8oz Rye Flour
8oz White Bread Flour
2 tsps Caraway Seeds(more from topping)
1/2 tsp salt
15grms Fresh Yeast (7grms Dry )
1/4 pint luke warm milk
1 tsp clear honey
1/4 pint luke warm water
wholemeal flour for dusting.
Mix both flours, salt and caraway seeds and make a well in the centre.
mix yeast with warm milk and honey and let stand for 10 mins.
add yeast fluid to dry flour mix and bring together to form a dough,add warm water to mixture to help with consistency.
Turn onto floured bread board and knead for 10 mins stretching and working dough,form a loaf shape and put into a oiled bowl and cling film cover for 3 hours in a warm room.
Turn onto board and knock back bread dough and reshape into an oval loaf shape,dust with wholemeal flour and return to oiled bowl and cling film cover for a further 1 1/2 hours...or ..untill doubled in size.
Preheat oven to 200 degrees (fan oven) with a tray of hot water in base of oven,this will provide adequate steam to give the loaf a really firm crust.
Return loaf to board and put 2 long slashes along length of bread.
scatter a few more caraway seeds onto top if you wish.
(http://i156.photobucket.com/albums/t22/skatenchips/RyeBread003.jpg)
Open oven door(MIND STEAM,FOR GORDS SAKE!!)and slide bread tray onto middle shelf.
After 10 mins remove water tray from oven,and reduce heat to 180 degrees for further 25 minutes.
(http://i156.photobucket.com/albums/t22/skatenchips/RyeBread006.jpg)
(http://i156.photobucket.com/albums/t22/skatenchips/RyeBread007.jpg)
cool on wire rack.
(http://i156.photobucket.com/albums/t22/skatenchips/RyeBread009.jpg)
once cooled,slice through crispy crust to release caraway smell.
(http://i156.photobucket.com/albums/t22/skatenchips/RyeBread012.jpg)
Couldnt wait today,so had some Proper English Ham and cheese for brekky !!!!!!!!!!!!
Enjoy
Gazza
That look really good. I must give your recipe a try! Do you use supermarket or specialist flours gazza?
Duke
Cant afford the fancy dan ones so just buy and use Tescos own,our tastebuds know no different.
I will say that mum and dad prefer it with the caraway seeds always ground from whole as the flavour and smell is lovely,im not fussed, with or without caraway as the Rye makes the bread nice and springy/dense and after 2 slices for brekky with Ham I was full.
Gazza