John Myers
Ingredients for 1 servings:
- 225 g rye flour
- 225 g wheat flour (type 550)
- 2 tsp caraway seeds
- 2 tsp salt
- 20 g yeast, fresh
- 140 ml milk, warm
- 1 tsp honey, liquid
- 140 ml water, warm
- Flour (wholemeal flour) for dusting
Instructions
Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes
Polish rye bread
Mix the flours, caraway seeds, and salt in a bowl. Make a well in the center. Whisk the yeast with the milk and honey until smooth and pour into the well. Add the water and gradually work everything into a smooth dough. Knead for about 5 minutes. Cover with oiled foil and let rise in a warm place for 3 hours. Knead briefly and shape into an oval loaf. Place on a greased baking sheet. Dust the loaf with flour, cover, and let rise for another 1-1.5 hours (until it has doubled in size). Preheat the oven to 220°C (425°F). Cut the bread lengthwise twice with a sharp knife, about 2.5 cm deep. Bake for 30-35 minutes (until it sounds hollow when tapped on the bottom). Let cool on a wire rack.
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