Rye Bread Recipe
Rye Bread
Total time: more than 2 hours
Oven temperature: 220° C (425° F)
Preparation time: 20 minutes + 4 1/2 hours rising time
Baking time: 30-35 minutes
Difficulty: Average
Chef's Note

By combining the rye flour with white flour you'll get a lighter crumb.

Thinly sliced, this bread is perfect with cold meat or fish.

Ingredients for 1 round loaf
- 225 g (8 oz.) White flour
- 225 g (8 oz.) Rye flour
- 2 tbsp. cumin seed
- 300 ml (1 1/4 cup) warm water
- 20 g (2/3 oz.) yeast
- 140 ml (10 tbsp.) warm milk
- 150 ml (10 tbsp.) warm water
- 2 tsp. salt
- 1 tsp. light honey
- Butter or oil for greasing the pan
- A small handful of wholewheat flour, or white flour
  1. place the flours, cumin seed and salt in a bowl; 
  2. in another bowl, dissolve the yeast in the warm milk and honey; add the rest of the water;
  3. gradually pour the liquid mixture into a well in the center of the flour, blending in the dry ingredients in to form a dough;
  4. transfer to a floured surface and knead for 10 minutes until the dough is smooth and elastic; 
  5. place in a lightly-oiled bowl, cover with a cloth and let rise until tripled in volume, about 3 hours; 
  6. knead again on a floured surface; form into a round loaf and transfer to an oiled baking sheet; sprinkle with wholewheat flour; cover and let rise until doubled in volume, about 60-90 minutes; 
  7. with a sharp knife, make two long slashes on the top of the loaf;
  8. bake in a preheated 220ºC. (425ºF.) oven for 30-35 minutes.


To check for doneness, turn the loaf over and rap on the bottom: if it sounds hollow, it's done. Otherwise, bake a few minutes longer. 

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Photo: Maxi
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