So as I promised on the Bicycle trip to Richmond post, here I will share my recipe for a yummy rye bread. I think it is the closest match to the bread we buy in Lithuania and surprisingly there is no sourdough starter needed.
- 145g rye flour
- 100g white strong flour
- 20g dark brown sugar
- 1.5 tsp crushed fennel seeds
- 1 tsp caraway seeds
- 6g salt
- 4g active dry yeast
- 200g water
- mix dry ingredients with luke warm water until it is incorporated.
- Cover the dough with plastic and let rest for 15min. After 15min mix again for a minute or two and repeat the same process one more time.
- Cover the bowl with the plastic again and let it sit at room temperature for 2-3 hours.
- After 2-3 hour proof, stretch and fold the dough and shape into the loaf. There is a strange trick I use for this: I dip my fingers in the oil so that the dough doesn’t stick to my hands while I am shaping it
- Cover again with plastic and proof in the room temperature for another 45min-1hour.
- Preheat your oven to 200C half an hour before baking
- bake the bread for 30-45min