Ingredients Jump to Instructions ↓

  1. 400 g rye flour

  2. 100 g plain flour

  3. 30 g yeast , easy-blend dried granules

  4. 325 ml water , approximate quantity

  5. 2 tsp salt

  6. 1 1/2 tbsp caraway seeds

  7. 60 g butter , softened

Instructions Jump to Ingredients ↑

  1. Rye bread Method 1. Mix 150g of the rye flour with the plain flour and yeast granules.

  2. Make a well in the centre of the flour and pour in enough water to make a thick paste - about 175ml. Beat well for 3-5 minutes.

  3. Leave in a cool place for about 10-12 hours, until double in size.

  4. Add the remaining rye flour, salt and caraway seeds to the dough. Beat in the butter and pour in enough water to make a soft, but not too sticky dough.

  5. Knead the bread mixture for 3 minutes in the bowl, before tipping it out onto a floured surface and kneading for another 3-4 minutes. It should be smooth and musn't stick to your hands.

  6. Place the dough back into the bowl and leave to rise in a warm place until almost double in size; this should take about an hour.

  7. Using your hands, roll the bread mixture into a ball and flatten the top with a rolling pin to make a 4 centimetre thick disc, about 20 centimetres in diameter. Transfer to a baking sheet.

  8. Sprinkle the top of the disc with rye flour and leave to rise in a warm place until double in size - about 1-2 hours. While it is rising, preheat the oven to 220C/gas 7. Bake the bread for 30 minutes, until it is firm to the touch.

  9. Serve warm, cut into thin slices, accompanied with smoked salmon.


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