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Ingredients
Liquid ... 565ml water 30g Demarera soft brown sugar 1 packet of dry yeast (7g) Dry ingredients ... 500g of wholemeal rye flour 100g strong white bread flour 13g caraway seeds (2 tbsp) 2 tsp salt Prepare a 3lb loaf tin by lining all sides with baking parchment.
Method
1. Mix flours and caraway seeds together. 2. Make sure water is up to room temperature, add sugar, 2 tablespoons of the flour mixture and yeast. Mix to combine. Allow to stand at room temperature for 15-20 mins until bubbles start to form. 3. Add salt into flour mixture, mix well. 4. Add liquid and mix very well with a wooden spatula and mix for about 5 minutes. This can be done in a stand mixer with a dough hook. 5. Tip the dough into the prepared bread tin, be careful as the dough is very very sticky. 6. Leave the dough to rise for around 1 hour, so that it roughly doubles un size. 7. Heat oven to 200C (fan). Once up to temperature, place a tray of boiling water in the bottom of the oven. 8. Add bread and bake @ 200C for 1 hour or until the middle of bread reaches 98C. 9. Remove from oven and whilst still hot, remove the bread from the tin. Remove parchment paper and spray all crust surfaces with cold water (this makes soft crust), cover with a clean towel and leave to go cold. 10. Slice, add butter and enjoy.
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