This rustic rye bread is deliciously crusty and packed with flavour - and not at all complicated to make.
Prep time: 12+ hours
Cook time: 45 mins
Ingredients
300 ml warm water
1 tbsp treacle
1 tsp salt
225 g stoneground rye flour
300 g white bread flour
7g fast-acting yeast (1 sachet)
1 tbsp + olive oil
Method
Dissolve the treacle and salt in the warm water and set it aside to cool down a little. If you've used really warm water, sit the mixture in the fridge for 15 minutes or so to get it to just above room temperature.
Combine the rye flour, white flour and yeast in a large mixing bowl. Slowly add the treacle water, gently stirring it in. Once all the water is in, bring the dough together with your hands.
Add a tablespoon of olive oil and remove the dough from the bowl, kneading it on a clean benchtop or smooth chopping board. Fold over and over for a good 5 minutes. The dough should become easier to knead as you go on (despited your arms tiring) and smoother. Add a little more white flour or water if necessary.
Place half a teaspoon or less of olive oil into the bottom of the bowl and form the dough into a rough ball, Roll it in the bottom of the ball so that the ball is lightly coated in the oil. Cover the bowl with cling film and leave it in a relatively warm place – I leave mine on the kitchen bench – for two hours or so. The dough should double in size. Put the bowl in the fridge for anywhere from 12-48 hours.
Preheat the oven to 190°C. Place a tray filled with water in the bottom of the oven.
Sprinkle a baking tray with cornflour and gently form the dough into a round loaf shape before placing it in the centre of the tray. Slide it into the oven and let it do its thing for 45 minutes.
If you tap the top of the loaf after 45 minutes, it should sound hollow, yet dense. Transfer your loaf to a wire rack to cool before tucking in.
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