Rye Slices

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Rye Slices
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 4 h. 55 min.
Ready in

Ingredients

for
4
Ingredients
3.333 cups Rye flour
Rye flour (extra)
1 ⅛ cups tepid water
1 tablespoon salt
1 tablespoon Treacle
¼ cup butter (cubed)
2 teaspoons Caraway
½ Red onion (sliced)
parsley (to garnish)
How healthy are the main ingredients?
saltCarawayparsley

Preparation steps

1.
Combine half the flour with the yeast and about 175ml of the water in a large mixing bowl.
2.
Mix well to form a very thick batter, then allow it to rest for roughly 2 hours until it has risen and then deflated.
3.
Add the remaining flour, water, the salt, treacle, butter and caraway seeds, mixing until you have a dough.
4.
Shape into a rectangle, then dust the inside of a 900 g | 2lb loaf tin with a little extra rye flour and fit the dough inside. Allow it to rise for 2 hours.
5.
Line a baking tray with parchment, then turn the risen dough carefully on it. Bake for 30 minutes until risen. Remove and allow to cool completely on a wire rack.
6.
When ready to serve, slice thinly into rectangular slices, removing any uneven crusts and arrange stacked on a plate lined with a napkin.
7.
Garnish with the parsley and red onion slices.