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Recipe: Rye Bread

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Rye bread is a kind of bread that is made with several portions of flour from rye grain. During the Middle Ages, rye bread was considered a staple food for many places such as in Europe (north-central, western and eastern). The rye bread contains a large quantity of fibre and also a small amount of fat. It is also has a lower glycemic index than white bread which means there will be a slower increase in blood sugar. 

Ingredients:

  • 200g Rye Flour
  • 200 g Strong Wholemeal Flour
  • ½ tsp of Fine Salt
  • 1 tsp of Caraway Seeds
  • 1 Tbsp of Honey
  • 7g Fast-Action Dried Yeast (Sachet)

Preparation Methods:

  1. Pour the flour, salt and yeast into a mixing bowl. Proceed to the honey with 250 mL of warm water in a jug and then pour the liquid mixture into the mixing bowl. This is to allow the ingredients to form a dough.
  2. If required, add more warm water as rye flour tends to be quite dry and it will absorb a lot of water. Ensure that the consistency of the dough is soft. Place the dough on a flat surface and knead the dough for 10 minutes until it is smooth.
  3. Then, put the dough in a bowl that has been well-oiled. Place a cling film over the bowl and put the bowl in a warm place to be left to rise. The process should take about 1 to 2 hours and that the size is doubled. Then, dust a loaf tin (900g) with flour.
  4. Place the dough back on a flat surface and knead briefly to remove any air bubbles that may be present in the dough. Pour some caraway seeds to be incorporated into the dough.
  5. Carry on with shaping the dough into a smooth oval loaf and place it inside the loaf tin. Cover the opening of the tin with cling film (oiled) and place it somewhere that is warm for another 1 to 1.5 hours. Ensure that the size has doubled as well.
  6. Proceed to heat the oven to 200 degrees Celsius. Remove the cling film from the bowl and then dust the surface of the loaf with some rye flour. Cut through a few incisions at a certain angle and then bake for another 30 minutes. The appearance should be dark brown and there is a hollow sound when tapped. Transfer the bread to a wire cooling rack to be left to cool. Leave it for 20 minutes before serving it.