- 400 g rye flour
- 100 g plain flour
- 30 g yeast, easy-blend dried granules
- 325 ml water, approximate quantity
- 2 tsp salt
- 1.5 tbsp caraway seeds
- 60 g butter, softened
Rye Bread
Ingredients
Method
Mix 150g of the rye flour with the plain flour and yeast granules.
Make a well in the centre of the flour and pour in enough water to make a thick paste - about 175ml. Beat well for 3-5 minutes.
Leave in a cool place for about 10-12 hours, until double in size.
Add the remaining rye flour, salt and caraway seeds to the dough. Beat in the butter and pour in enough water to make a soft, but not too sticky dough.
Knead the bread mixture for 3 minutes in the bowl, before tipping it out onto a floured surface and kneading for another 3-4 minutes. It should be smooth and musn't stick to your hands.
Place the dough back into the bowl and leave to rise in a warm place until almost double in size; this should take about an hour.
Using your hands, roll the bread mixture into a ball and flatten the top with a rolling pin to make a 4 centimetre thick disc, about 20 centimetres in diameter. Transfer to a baking sheet.
Sprinkle the top of the disc with rye flour and leave to rise in a warm place until double in size - about 1-2 hours. While it is rising, preheat the oven to 220C/gas 7. Bake the bread for 30 minutes, until it is firm to the touch.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
