Breads made with rye flour are very popular in central and eastern Europe. Good with smoked salmon.
Prepare ahead: Make the starter the day before making the loaf.
Makes1 large loaf
Preparation Time25 min
Preparation Time - Text25 mins, plus rising
Cooking Time50 min
Cooking Time - Text50
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Mealbreakfast, brunch, snack, tea
Taste and Texturechewy, savory
Type of Dishyeast bread
- 1 cup tepid water
- 1 cup rye flour
- ¾ cup plain yogurt
- 1 tbsp unsulfured molasses
- 1 tsp instant yeast
- 1 tsp caraway seeds, lightly crushed
- 1 cup rye flour
- 2 tsp salt
- 1¾ cups bread flour, as needed
- 1 large egg, beaten, to glaze
- 1 tsp caraway seeds, for the crust
Whisk the starter ingredients together in a medium bowl. Cover with plastic wrap and let stand for 8–12 hours, until bubbly.
Transfer to a large bowl. Stir in the rye flour and salt. Stir in enough of the bread flour to make a stiff dough. Knead on a lightly floured work surface, adding more flour as needed, about 8 minutes, until the dough is smooth and elastic, but slightly sticky'do not add too much flour. Shape the dough into a ball, and turn in an oiled bowl. Cover with plastic wrap and let stand in a warm place until the dough doubles, about 1 hour.
Punch down the dough and form into a 9in (23cm) long football shape. Transfer to a floured baking sheet, cover with plastic wrap, and let stand until almost doubled, about 30 minutes.
Preheat the oven to 425°F (220°C). Brush the loaf with beaten egg and sprinkle with caraway seeds. Cut a shallow slash down the center of the loaf. Bake for 20 minutes. Reduce the oven temperature to 400°F (200°C) and continue baking until the dough sounds hollow when tapped on the bottom. Cool on a wire rack.
2008 Dorling Kindersley