Rye Bread

Ingredients:

250g of Rye Flour

250g of strong white bread flour
1 TBLSP of Olive Oil

7g of dried yeast
1 TSP of Sugar
1 1/2 TSP of Salt

300ml of warm water (2 parts cold to one part hot)

Method:

• In a bowl measure 250g of Rye Flour and 250g of Strong white bread flour, and mix well
• Add the Olive Oil and mix well
• Add the yeast, sugar and salt and mix well
• Add the water and mix well, then turn out onto a floured surface and knead for 10 minutes

The Kneaded bread

• Place the kneaded dough back into the bowl, and cover with greased cling film and leave in a warm place until doubled in size

The covered bread ready for the first rising

• After about an hour to an hour and a half the dough should have risen, remove the cling film and knock back

The risen bread dough

The knocked back bread dough

• Turn the knocked back dough onto a floured service and knead again for 5 minutes, grease a loaf tin and place the formed dough into the loaf tin, cover with cling film and leave to rise again for a second time

The bread dough ready for the second rising

• Whilst waiting for the second rising (approx 30 minutes), pre-heat the oven to 230 Degree C 

The risen dough ready for baking

• Place the tin in the oven and bake for 15 minutes, then reduce the temperature to 200 Degree's c and bake for a further 15-20 minutes
• Turn out onto a wire rack and allow to cool

The finished bread