Polish Rye Bread

Summary

Ingredients

• 225 g rye flour
• 225 g wheat flour, type 550
• 2 teaspoons caraway seeds
• 2 teaspoons salt
• 20 g yeast, fresh
• 140 ml milk, lukewarm
• 140 ml water, lukewarm
• 1 teaspoon honey, more liquid

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Instructions

1. Mix the flour, salt and caraway seeds in a bowl and make a well in the center.
2. Stir the yeast with the milk and honey until smooth, pour into the hollow and work with the water and flour mixture to form a smooth dough. Knead for at least 10 minutes.
3. Put in a lightly oiled bowl and cover with a lightly oiled cling film and let rise in a warm place until it is twice as high.
4. Grease the tray or line it with baking paper.
5. Fold back the dough on a floured surface, shape into an oval loaf and place on the baking sheet. Dust with wholemeal flour and cover and let rise again in a warm place until it is twice as big.
6. Heat up the oven as high as you can. Cut deep into the bread twice lengthways, put it in the oven, reduce the heat to 220 ° C and bake for 30-35 minutes.
7. Let cool on a wire rack.