Rye Bread – profoodhomemade

Rye bread, simple, quick and easy, step by step instructions from start to finish.

Ingredients

Add the sugar yeast and treacle to the warm water, wait for the yeast to activate (bubbles should appear on top, if no activity appears after 10 minutes then your yeast is dead, and needs replacing)
Add the flour to a warm bowl and mix in the salt.
Once the yeast has successfully activated, add the liquid and oil to the flour in the bowl and mix until it’s all in combined.

Cover the bowl and allow it to rise for at least one hour, depending on the temperature of your kitchen, this may take longer, the temperature in my kitchen in the video was 21°C / 70 °F.
After the dough has risen, turn it out onto a floured surface and knead for 3 to 4 minutes, adding a dusting of flour when required, it is quite a sticky dough so you’ll need to dust a few times, but use as less flour a possible, I use white bread flour for dusting.
Form the dough into a loaf shape and place on a greased baking tray, cover with a lightweight dry towel and allow to rise for at least 30 minutes, once again, depending on the temperature in your kitchen.
When there’s around 10 minutes left on the rise, place a tray of water on the bottom shelf on your oven, then preheat the oven to 200°C 392°F or gas mark 6.
Once the dough has risen dust with a little flour, score the loaf as shown in the video, then place the tray in the preheated oven, ( the following step is optional) spray inside the oven with a little water for extra crispness. Set the timer for 35 minutes.
Once the time is up carefully remove from the oven and place on a wire rack to cool.
Enjoy