Makes: 1 German Rye Bread Oven: 180 °C / 350 °F
Preparation Time: 2hours Baking Time: 25 – 30 minutes
Ingredients
| 180 |
g |
Cake flour ( 375 ml / 1½ cups ) |
| 60 |
g |
Rye flour ( 62 ml / ¼ cup ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 30 |
ml |
Brown sugar ( 2 tbsp ) |
| 3 |
ml |
Caraway seeds ( ½ tsp ) |
| 30 |
ml |
Margarine ( 2 tbsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 125 |
ml |
Lukewarm water ( ½ cup ) |
Method
- Mix the cake flour, rye flour, salt, sugar and caraway seeds together. Rub the margarine into the flour, with the fingertips.
Add the Anchor Instant Yeast and mix.
- Add the lukewarm water to the flour mixture to form a soft dough. Add extra liquid, if necessary.
- Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 15 minutes.
- Knock the dough down, pat into a rectangle, making sure the width is the length of the bread pan.
- Roll the dough up and place seal towards the bottom into a greased 1,5-litre-bread pan.
- Cover the bread pan with plastic and leave in a warm place to rise until double in size, about 30 minutes. Cut top with a sharp knife, and dust with flour.
- Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, until evenly brown and crisp.
