Dark Rye Bread

Ingredients

• 350g (12oz) rye flour, plus extra to dust
• 50g (2oz) strong wholemeal bread flour
• 1 tsp salt
• 25g (1oz) butter
• 1 tsp caraway seeds, lightly crushed (optional)
• 125g (4oz) cool mashed potato
• 15g (½oz) fresh yeast or 1½ tsp dried yeast and 1 tsp sugar
• 1 tsp sugar
• 50g (2oz) molasses or black treacle

Instructions

1. 1Combine the rye flour, wholemeal bread flour, and salt in a large bowl. Work the butter, mashed potato, and optional caraway seeds into the dry mixture using your fingertips.
2. 2Mix the fresh yeast with 150ml of tepid water. If using dried yeast, stir it into the water along with one teaspoon of sugar and let it sit in a warm spot for 15 minutes until it becomes frothy.
3. 3Warm the remaining teaspoon of sugar, the molasses, and two tablespoons of water in a small pan. Set it aside to cool until it reaches a tepid temperature.
4. 4Pour the prepared yeast liquid and the cooled molasses mixture into the flour bowl. Stir everything together vigorously to create a firm dough.
5. 5Turn the dough out onto a lightly floured work surface. Knead it for 10 minutes until it feels smooth and loses its stickiness.
6. 6Transfer the dough to a lightly oiled bowl and cover it with oiled clingfilm. Let it rest in a warm area for about an hour and a half, or until it doubles in size.
7. 7Punch the dough down and knead it for another five minutes. Form it into a large round loaf about 18cm across and set it on a baking sheet.
8. 8Use a sharp knife to score a criss-cross pattern about 5mm deep across the top of the loaf. Sprinkle the surface with a little extra flour and let it rise in a warm place for 10 to 15 minutes.
9. 9Preheat your oven to 200°C (180°C fan).
10. 10Bake the bread for 50 minutes until it sounds hollow when tapped on the bottom. Transfer the loaf to a wire rack to cool completely before slicing.
11. 11Slice the cooled dark rye bread and serve it with your favorite toppings or spreads.

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