Preparation time
1-2 hours
Cooking time
30 mins to 1 hour
Serves
Makes 1 loaf
Dietary
Vegetarian
By Niklas EkstedtFrom Saturday Kitchen
Ingredients
- 250g/9oz rye flour
- 250g/9oz plain flour
- 1½ tsp salt
- 1 tsp fast-action dried yeast
- 300ml/10fl oz warm water
- 2 tbsp molasses
- 2 tbsp vegetable oil
- 1 tbsp caraway seeds (optional)
Method
-
Oil and line a 900g/2lb loaf tin with baking paper.
-
Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic.
-
Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size.
-
Preheat the oven to 210C/190C Fan/Gas 6½.
-
Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving.