Description: We all know nothing can beat that aroma and freshness of a home baked bread and even better when it is combined with the nutritional value of the Rye flour. Did you know Rye flour is considered to be even healthier than wheat flour…..it’s got a lower glycemic index which means it leads to greater fullness but has less of an impact on blood sugar! It is also rich in fibre, minerals, vitamins, has antioxidant properties and lowers cholesterol. Checkout the beginner’s recipe for this Rye flour bread and enjoy it with some coffee for your breakfast or a simple sandwich during your lunch break!
Recipe adapted from www.thecrepesofwrath.com
Servings
1 loaf
Ingredients
7g active dry yeast-
1 cup + 2 tbsp warm water
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1½ tbsp honey
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2 tbsp unsalted butter, melted
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1 tbsp caraway seeds, plus more for topping
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2¼ tsp salt
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2 cups plain flour
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1¼ cup rye flour
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1 egg white, for brushing
Instructions
Sprinkle yeast over ¼ cup of your warm water in a large bowl. Add in ½ tbsp honey and give a gentle mix. Let the mixture stand for about 5 mins. for yeast to be activated.
Once the mix is foamy, add in the remaining water, honey, butter, caraway seeds & salt. Mix & gradually sift in both flours until the dough forms a sticky ball. Knead the dough on a floured surface for about 5 mins. and then transfer to a large buttered bowl. Cover with a cling film and set to rise in a warm place for an hour.
Grease a loaf pan and set aside. When the dough has doubled in size, punch and roll it out to a 7x7 inch square shape on a lightly floured surface. Fold it into thirds, like a letter, and place the dough seam-side-down in the loaf pan. Brush the top with egg white and sprinkle with some more caraway seeds.
Preheat the oven to 230C. Cover the dough with a damp cloth and let it rise again for an hour. Once the dough is risen to the top, reduce oven temperature to 200C and bake the loaf for 45-50 mins. until the top is golden brown. Let it cool for 20-30 mins. before removing and slicing. Can be stored for a week in an airtight container.
