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Rye Bread In Oven

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Ingredients
  Wholemeal flour 12 Ounce (350 Gram / 3 Cups)
  Rye flour 8 Ounce (225 Gram / 2 Cups)
  Strong white flour 4 Ounce (115 Gram / 1 Cup)
  Salt 7 1⁄2 Milliliter (1.5 Tablespoon)
  Caraway seeds 30 Milliliter (2 Tablespoon)
  Warm water 1 Fluid Ounce (475 Milliliter / 2 Cups)
  Dried yeast 10 Milliliter (2 Teaspoon)
  Sugar 1 Pinch
  Molasses 30 Milliliter (2 Tablespoon)
Directions

1. Put the flours and salt in a bowl. Set aside 5 ml / 1 tsp of the caraway seeds and add the rest to the bowl.
2. Put half the water in a jug. Sprinkle the yeast on top. Add the sugar, mix well and leave for 10 minutes.
3. Make a well in the flour mixture, then add the yeast mixture with the molasses and the remaining water. Gradually incorporate the flour and mix to a soft dough, adding a little water if necessary.
4. Turn the dough on to a floured surface and knead for 5 minutes until smooth and elastic. Return to the clean bowl, cover with a damp dish towel and leave in a warm place for about 2 hours until doubled in bulk. Grease a baking sheet.
5. Turn the dough on to a floured surface and knead for 2 minutes. Divide the dough in half, then shape into two 23 cm / 9 in long oval loaves. Flatten the loaves slightly and place them on a baking sheet.
6. Brush the loaves with water and sprinkle with the remaining caraway seeds. Cover and leave in a warm place for about 40 minutes until well risen. Preheat the oven to 200°C/ 400°F/Gas 6. Bake the loaves for 30 minutes or until they sound hollow when tapped underneath. Cool on a wire rack. Serve the bread plain, or slice and add a low fat topping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Rye
Interest: 
Party, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
40 Minutes
Ready In: 
160 Minutes
Servings: 
4

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