Wholegrain · Moderate
Dark Rye & Honey Bread
Rye asks for a gentler hand than wheat: less kneading, more patience. This tin loaf is squat, dark and deeply flavoured, with a tight moist crumb that keeps for the better part of a week.
Ingredients
Dough
- 300 g wholegrain rye flour
- 150 g stone-milled white flour
- 320 g water, warm
- 20 g honey
- 8 g fine sea salt
- 5 g instant yeast
- 1 tbsp caraway seeds (optional)
Method
Scroll through — the rail follows your place.
8 min
Combine
Mix everything to a thick, sticky paste — rye dough behaves more like clay than wheat dough, so don't expect a smooth ball.
- 2
90 min
First rise
Scrape into an oiled tin, smooth the top with a wet spoon, and let it rise until it reaches the rim.
- 3
50 min · 220°C
Steam bake
Bake with a tray of water in the oven for the first 15 minutes, then finish until the crust is firm and the loaf sounds hollow.
- 4
24 hr rest
Wait a day
Rye is best the day after baking — wrap the cooled loaf in a cloth and let the crumb settle before slicing thin.
