Makes 1 loaf
You will need:
40g fresh yeast
2 tsp honey
200g strong white bread flour, sifted, plus a little extra
350g rye flour, sifted
2 tbsp rye flakes
1 tbsp fennel seeds
1 tbsp caraway seeds
2 tbsp rapeseed or olive oil, plus a little extra
- Warm 400ml of water to blood temperature, about 37 C/ 99 F. In a small bowl, mix the yeast and honey together until the yeast breaks down to liquid consistency. Adding a little of the warm water will help.
- Place the flours in a large bowl together along with 1 tsp salt. Add the rye flakes and seeds and make a well in the middle. Pour in the warm water, yeast and oil. Mix with a wooden spoon to form a soft dough. Tip onto a lightly floured work surface and knead for 10 mins.
- Place in a clean, lightly oiled bowl, cover with a tea towel and leave in a warmish place until the dough has doubled in size, about 1 hour.
- Preheat the oven to 200C/400F/Gas Mark 6. Place the dough on the work surface and knead briefly for about 1 min, to knock back any pockets of air. Form into an oval-shaped loaf and place on a lightly oiled baking tray. Cover and leave to prove for about 30 mins.
- Lightly dust with a little extra flour and bake for 45-50 mins until golden and hollow-sounding when the base is tapped. Transfer to a wire rack to cool completely.