Rye bread

1 loaf

300g

Gilchesters Rye Flour


300g

water


1/5 g

or 3g dry or 6g fresh yeast


6g

salt


1 teaspoon

caraway seeds (optional)


enough to grease the tin

butter or lard




Method

Measure the flour into a bowl and make a well in it with your hand. Measure in the yeast and pour a bit of the water- just to fill the well. Leave t for 15 minutes for the yeast to dissolve. While you wait, grease a 500g bread tin.

Add the rest of the water, the salt, and the caraway seeds (if you want them) and stir the dough well with the spoon or scraper. You do not need to knead the dough: simply stir well to make sure all the ingredients are well incorporated. The dough will be very soft and wet, that is normal.

Wet your hands thoroughly and scoop up the dough. Shape it into a little brick shape and gently put it in the tin. If the dough is sticking to you, wet your hands more. Once the dough is in the tin leave it alone, even if it looks a bit wonky. It will level itself out so do not push it into the corners or press it down in any way. Just leave it be!

Cover it and let it sit for 3-5 hours. If it is a hot day, the dough will move quickly and if it is a cold day, the dough will move slowly. Your dough is ready for the oven when it has completely filled the tin and there are little holes all over the top of the dough.

Pre-heat the oven to 200C. Put the loaf in and bake for 45 minutes. Remove from the oven and remove the bread from the tin. Let it cool completely on a wire rack. When it is cool, wrap it in a tea towel and put it aside. The bread is better 1-2 days after it is cooked.

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