Bread. How would we ever survive without it? Like this lovely crusty wholemeal and rye bread? Okay, maybe that’s just me giving away my addiction to all things yeasty!
I used to think that white bread was my favourite, but since looking for ways to make my diet a little healthier, I have to say that the ones I make which include wholegrains and heavier flours like rye, have a ton more of flavour. My youngest son (he’s eight) describes this bread as his absolute favourite – so when your kids like your healthier attempts at baking, everyone wins!
This gorgeous rustic-looking crusty wholemeal and rye bread is a great accompaniment for soups, casseroles or a summer salad and great when toasted. It also freezes really well!
- 425 ml lukewarm water
- 30g fresh yeast
- 375g wholemeal bread flour
- 155g rye flour
- 1 teaspoon sea salt
- 1 tablespoon raw brown sugar
- 1 tablespoon olive oil
- 1 tablespoon honey
Dissolve the yeast in the lukewarm water.
Add the honey and oil and stir to combine.
In another large bowl, add the flours, sugar and salt and stir until well-mixed.
Add the wet ingredients to the dry and stir with a wooden spoon until combined.
Place the dough on a floured surface and knead for about five minutes. It's likely you will need to add more flour, but do so only a little at a time - the dough is supposed to be quite sticky and using too much flour will result in a dry bread!
Put back in the bowl and cover. Place in a warm place to prove for about an hour (or until doubled in size).
Knock back the dough and form into a round shape. Place on a baking tray lined with grease-proof paper and allow to prove for one further hour.
Pre-heat the oven to 220°C. Place a large roasting tin at the bottom of the oven with two cups of water (this will help the bread become crusty).
Bake the dough in the middle of the oven for around 30-40 minutes. The bread is ready when the bottom sounds hollow when tapped. Allow to cool and eat with your favourite stew or soup!
If you like bread, you might fancy these recipes: