Rye bread with a single rise.
- 350 g white bread flour
- 350 g rye flour (coarse)
- 22 g yeast
- 450 g water
- 1 teaspoon salt
- Some olive oil.
1. Mix the flours in a bowl.
Crumble in the yeast, add the water and mix to a sticky dough. Add the salt (could also been done before the yeast). Turn out on work surface.
Spread some oil on the surface and your hands if the dough is too sticky and knead for 30 seconds.
Leave to rest for 10 minutes.
2. Knead again for 30 seconds. Form into a ball. If the dough is not smooth repeat the 10 minutes rest and a short kneading;
Form into a ball and put in a greased tin. The tin should be filled by 2/3.
Leave to rise until doubled in size.
3. Bake in a 200 C oven. Not crucial to pre heat the oven. Starting from a cold oven, the bread was ready in 40 minutes.
Leave to cool on a wire rack.