Thursday, 30 August 2012
Scandinavian rye bread loaf
More now from the Hairy Bikers Bakeation and another Norwegian treat. Try this loaf with nice warming winter soup or for some of the best sandwiches you are ever likely to eat.
Makes 1 large loaf
250g Wholegrain rye flour
200g Strong white bread flour, plus extra for dusting
7g Packet fast-acting yeast
1 Tablespoon fine salt
2 tsp Caraway seeds
2 Tablespoons dark brown sugar
1. In a saucepan, heat the milk and water together gently until just warm but not boiling. Add the yeast and brown sugar, whisk until the sugar has dissolved and place the mixture into a small bowl, leave for 10 minutes until a foam has formed on the top.
2. In a large mixing bowl, add the two flour's, seed's and salt. Mix together and form a well in the centre, add in the yeast mixture and beat together with a wooden spoon, this will form a dough. If it is too wet don't panic as during kneading you can use extra flour.
3. Dust a work surface generously with white flour and knead the dough for 5-10 minutes until it becomes elastic and no longer sticky. Line the bowl with greaseproof paper and place the dough back in, this will prevent it from sticking. Cover with clingfilm and leave to rise for between an hour and an hour and a half.
4. Once risen, preheat the oven to 180C, take the dough from the bowl and form a large rounded loaf shape. Make four slits across the top with a sharp knife, place onto a greaseproof-lined baking tray and cover again with clingfilm, allow to rise for a further 40-50 minutes.
5. Once risen, remove the cling film and place in the oven to bake for 40 minutes or until the loaf turns a dark brown and sounds hollow when tapped on the base. Remove from the oven and leave to cool for 20 minutes before serving. Serve with soup and lashings of butter or as a sandwich, your choice!