This is a 100% rye bread and, as rye bread do, requires 24 hours to develop its full flavour after baking. In my household that never happens…we slice the bread as soon as it has cooled down enough and it is absolutely delicious!
This bread keeps well and makes a great sandwich.
1kg rye flour
35ml malt vinegar (or any other vinegar if you don’t have malt)
15g instant yeast
25g salt
±800ml lukewarm water
Mix all the dry ingredients in the bowl of a stand mixer fitted with the dough hook.
Add the water, with the machine running, to form a kneadable dough and knead on low speed for about 3 minutes.
Turn the speed up to medium and knead for another 4 minutes.
Transfer the dough to a lightly oiled mixing bowl, cover with a clean tea towel and leave it for about an hour and a half, until it has doubled in volume.
Transfer the dough to a work surface, lightly knock out the air and portion and shape into two small breads. You may bake the breads in small bread tins or shape them into rounds and bake on a baking sheet lined with baking paper.
Cover the shaped bread with a tea towel and prove for an hour.
Preheat your oven to 180℃.
Bake the bread for 40 – 50 min.
Remove from the oven and transfer to a cooling rack.
My Whisk and I 