Makes one medium loaf.
For the loaf:
150g rye flour
350g strong white flour
400ml water
1 teaspoon salt
2 tablespoons rapeseed oil, plus a little more for greasing
7g dried yeast
Place the flours into a large bowl and rub in the yeast with your fingertips.
Add the salt, oil and water and combine until the mixture forms a dough (adding more water if it feels a little dry).
Place the dough onto a lightly oiled surface and knead for around 5 minutes, or until it becomes smooth and more elastic.
Return the dough to the bowl, cover with a tea-towel and leave to rise for about an hour, or until it has doubled in size.
When the dough has risen, shape it into a ball and place on to a lined baking tray.
Cover the loaf with a tea-towel and leave it to rise for around 45 minutes, or until it has doubled in size.
Pre-heat the oven to 200 degrees c.
When the loaf has risen, make a cross shape in the crust using a sharp knife.
Bake the loaf for around 30 minutes or until it has turned a deep golden brown and the bottom sounds hollow when tapped.
Leave the loaf to cool completely on a wire rack before slicing and serving.
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