PolishSide dish
Rye bread
This hearty rye bread combines rye flour with strong white bread flour for a loaf that's substantial but still soft. It requires two rises, giving the dough plenty of time to develop its texture and a subtle tang. If you like, caraway seeds can be kneaded in before the second proof, adding a warm, aromatic note. The finished loaf bakes to a deep brown, with a satisfyingly hollow sound when tapped.
45 minServes 4
Method
4 steps · 45 min total
- 01
Mix the Dough
Tip the flours, yeast, and salt into a bowl. In a jug, mix the honey with 250ml warm water, then pour this liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs a good amount of water; if the dough looks too dry, add more warm water until you have a soft dough. Tip it out onto your work surface and knead for 10 minutes until smooth. Because rye contains less gluten than white flour, the dough won't feel as springy as a conventional white loaf. - 02
First Rise
Place the dough in a well-oiled bowl, cover it with cling film, and leave it to rise in a warm place for 1–2 hours, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
