Rye Flour Loaf
ready in 2 h. 40 min.
- 4 ¼ cups Rye flour
- 4 ½ cups white Bread flour
- ½ sachet active dry yeast
- ¾ oz salt
- 3 cups warm water
How healthy are the main ingredients?salt
Put the dry ingredients in a large mixing bowl and stir to combine.
Pour in the water and mix well with your hands to form a dough.
Turn out onto a floured surface and knead the dough for about 10 minutes until smooth and elastic.
Grease a large baking tray. Shape the dough into a long oval and coat with a little more flour. Cover with a tea towel or cling film and leave in a warm place to rise until doubled in size; 1-2 hours.
Heat the oven to 220°C (200° fan) 425°F gas 7.
Sprinkle some flour on top of the dough and very gently rub it in. Use a large, sharp knife, make shallow cuts (about 1 cm/½" deep) as in the photo. Bake for 10 minutes, then reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and cook for a further 25-30 minutes. Test by tapping the underside of the loaf- it will sound hollow when it is cooked. Cool on a wire rack.