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Rye Bread with Caraway Seeds

From Paul Hollywood, Good Food Live
Rich dark tasting of rye bread from a traditional German recipe

500g rye flour, plus extra for dusting
30g fresh yeast
280ml tepid water
15g salt
8ml malt extract or treacle
50g butter
3 tbsp caraway seeds

1. Place 250g of the rye flour and the yeast in a large mixing bowl. Add around 180ml of tepid water and mix it thoroughly to make a thick batter

2. Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.

3. Add the remaining flour, remaining tepid water, salt, treacle, butter and caraway seeds and mix together making a pliable dough.

4. Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours.

5. Preheat the oven to 220ºC/gas 7.

6. Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.

Cereal Rye Bread

From Paul Hollywood, Good Food Live

300g rye flour
200g strong bread flour
30g fresh yeast
15g salt
255ml water
30g linseeds
30g poppy seeds
30g sesame seeds
30g sunflower seeds
300g porridge oats

1. In a large mixing bowl, place the rye flour, plain flour, yeast, salt, water, linseeds, poppy seeds, sesame seeds and sunflower seeds.

2. Mix together with your hands until it becomes a soft, pliable dough.

3. Place the dough on to a lightly floured, flat surface and knead for five minutes.

4. Return the dough to the bowl and leave to rise for an hour.

5. Preheat the oven to 200ºC/gas 6.

6. Shape the dough into a loaf, and roll the loaf in porridge oats.

7. With a sharp knife, cut a line down the centre of the loaf. Place the loaf on a lightly greased baking sheet.

8. Bake for 30 minutes, or until golden brown. Cool on a wire rack.

Variation: Crumble Black Pudding into the dough for Black Pudding Bread!
For more rye breads, see http://www.breadexperience.com/

Scandinavian rye bread

Made with a mixture of white flour and rye so it isn’t too heavy
From The Hairy Bikers Bakeation - Norway

175ml full-fat milk
175ml water
2 tbsp dark soft brown sugar
1 x 7g sachet of fast-action dried yeast
250g rye flour
200g strong white flour, plus extra for dusting
1 tbsp fine sea salt
2 tsp caraway seeds
sunflower oil, for greasing

Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl.

Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface.
Put all the flour, rye and white, in a large bowl, stir in the salt and caraway seeds, then make a well in the centre. Pour the warm yeast mixture on to the flour and mix with a wooden spoon and then your hands to form a soft, spongy dough.

Turn the dough out on to a well-floured surface and knead for 10 minutes or until it is smooth and elastic. Kneading this dough can be hard work so you’ll need to roll up your sleeves and give it some welly.

Put the dough in a large, lightly oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for about 1½ hours or until it has doubled in size.
Put the dough on a floured work surface and knock it back with your knuckles, then knead for another minute.

Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking it underneath to make a neat shape.

Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely with the oiled cling film and leave to prove for a further 40–50 minutes until it has doubled in size once more.

Preheat the oven to 180C/350F/Gas 4. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving.