Rye Bread With Tepid Water
|Yeast||1⁄2 Ounce (15 Grams)|
|Tepid water||16 Fluid Ounce (475 Milliliter)|
|Rye flour||1 Pound (450 Grams)|
|Flour||8 Ounce, sifted (225 Grams)|
|Brown sugar||2 Teaspoon|
|Cooking oil||2 Teaspoon|
Mix the sugar, yeast and 30 ml./2 tablespoons of tepid water to a paste.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Mix the flours, salt and brown sugar together in a large, warmed bowl.
Add the yeast mixture, the remaining tepid water and the cooking oil and mix to a smooth dough.
Knead for about 10 minutes or until smooth and elastic.
Set aside in a warm place for 1 1/2 hours or until doubled in size.
Knead the dough again for about 10 minutes.
Shape into a loaf and put into a well-greased 1 kg./2 lb.loaf tin.
Set aside in a warm place for 35 minutes or until the dough has risen to the top of the tin.
Put the tin into the oven preheated to fairly hot (200°C/400°F or Gas Mark 6) and bake for 40 minutes.
The bread is cooked if it sounds hollow when knocked on the bottom with your knuckle.
Cool on a wire rack.