Wholemeal Rye Loaf
ready in 1 hr 45 min.
- 2.333 cups whole-grain Rye flour
- 1 ⅔ cups Whole wheat flour
- 1 ¼ cups cracked rye
- ⅛ oz Dried yeast
- ¼ cup turnip syrup
- 3 ½ ozs natural Sourdough starter (from a health-food shop)
- 2 Tbsps coarse breadcrumbs
- 1 tsp salt
- vegetable oil (for the tin)
How healthy are the main ingredients?Whole wheat floursalt
Put both types of flour and the rye in a bowl and make a well in the centre. Add the yeast and stir together with the syrup and 150 ml lukewarm water. Add the sourdough, bread seasoning, salt and approx. 250 ml water and knead the mixture to a firm dough. Cover and leave for around 1 hour to rise.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush the loaf tin with oil.
Knead the dough again thoroughly on a floured work surface, form into an oblong and place in the tin. Leave to rise for a further 30 minutes.
Brush the dough with water, cover with aluminium foil, seal and bake in the oven for approx. 30 minutes. Remove the foil and bake for a further 40-50 minutes. Remove from the oven and cool briefly in the tin, then turn out of the tin and leave to cool completely.