Delicious German Rye Bread

Total Time: 3 hrs 50 mins Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ingredients

• 3 cups whole wheat flour
• 1 cup rye flour
• 1/2 cup rolled rye meal
• 2 tablespoons dried compressed yeast
• 2 teaspoons salt
• 2 tablespoons molasses or 2 tablespoons treacle
• 2 tablespoons oil
• 1 3/4 cups warm water or 1 3/4 cups beer
• 2 teaspoons caraway seeds (optional)

Recipe

• 1 place wholewheat flour, rye flour, rolled rye, salt and caraway seeds (if used) in a bowl. make a well in center.
• 2 add the remaining ingredients to the well.
• 3 mix all ingredients initially with a wooden spoon, until roughly mixed.
• 4 if mixture seems too dry, add a little more water/beer.
• 5 kneed the mixture for 10 minutes, until smooth and elastic, adding a little more flour from time to time if the mixture is too sticky.
• 6 form dough into a ball, and cover the mixing bowl with plastic wrap or a damp teatowel.
• 7 leave to prove for 2 hours.
• 8 after 2 hours, preheat oven to 200°c.
• 9 take the cover off the mixing bowl. punch the dough down in the center.
• 10 lightly oil a baking tray or loaf tin and dust with flour.
• 11 shape dough into desired form (e.g. freeform oblong shape, or in square loaf tin, etc).
• 12 leave alone until nearly doubled in size.
• 13 place in hot oven for 45 minutes to 1 hour, depending on how crusty you like it.
• 14 the loaf should be cooked when it gives a hollow sound when tapped.
• 15 allow to cool before serving - it is usually better the day after baking.
• 16 enjoy!