Simple rye bread. Some variation in the final steps.
- 500g white bread flour
- 200 g wholemeal (coarse) rye flour
- 15 g yeast
- 400g water
- 1 teaspoon salt
- 1 tablespoon honey
1. Mix both flours and the salt in a bowl.
Make a well in the flour, crumble the yeast in it. Add most of the water and start mixing flour and water. Add remaining water if needed, the dough should remain firm.
Turn out on working surface
and knead for 4 to 5 minutes. Return to bowl leave to rise the dough for 40 minutes.
2. turn out the dough on a floured surface.
Form a round loaf form the dough. Put on floured peel.
Leave to rise for 1 hour.
3. -Dough not really doubled in size –
Baked in a preheated oven at 220 C on a flower pot saucer (put in the oven from the start). Bread should be done after 35 minutes.
Leave to cool on a wire rack.