Le Creuset Scandinavian Rye and Caraway Bread Recipe
Categories:
Scandinavian Rye & Caraway Bread
This delicious Scandinavian Rye and Caraway Bread Recipe is prefect for making in the Le Creuset Toughened Non-Stick Bakeware 30cm Loaf Tin. The fresh baked loaf will fill your home with delicious aromas and will taste great for lunchtime sandwiches or a great accompaniment with soup.
Makes approx 15 slices
Bread made with rye flour is heavier in texture and has a more robust flavour than white bread. The addition of honey and caraway in this recipe adds sweet and nutty notes that make this bread well suited to accompany strong flavours such as marinated fish, pickled vegetables and cheeses.
Preparation time: 20 minutes, plus rising time 2-3 hours
Cooking time: 40-45 minutes
INGREDIENTS
350g rye flour, plus extra for dusting
350g strong white flour, plus extra for kneading
1 tablespoon caraway seeds
1½ teaspoon salt
40g butter
2 teaspoons fast-acting dried yeast
350ml hot water, not boiling
200ml cold milk
2 tablespoons runny honey
METHOD
1. Combine the flours, seeds and salt in a large bowl. Rub in the butter and stir in the yeast.
2. Measure the hot water into a jug, stir in the honey and add the cold milk. The temperature of the liquid should be warm but not hot.
3. Make a well in the centre of the dry ingredients and pour in the contents of the jug. Combine the ingredients to make a soft dough ball. A large silicone spatula is excellent for this.
4. Lightly dust a work surface and your hands with some of the extra white flour, turn out the dough and knead until it is smooth and elastic. This will take 6-8 minutes. Place the dough back into the bowl, cover with cling film or a damp, clean tea towel and leave to rest for 1-1½ hours or until doubled in size. Rising time will vary depending on room temperature.
5. Dust the work surface with a little more of the extra four, turn out the dough and knead for 1-2 minutes to knock out the air. Shape the dough to approximately the length of the tin.
6. Place the dough into the tin and using a small sharp knife carefully make several slashes across the top of the loaf. Sprinkle with some of the extra rye flour, cover and leave to rise a second time until doubled in size. This will take approximately 1–1½ hours.
7. Heat the oven towards the end of the second rising time to 230°C/210°C fan/Gas Mark 8. Bake the loaf for 15 minutes then reduce the oven temperature to 190°C/170°C fan/Gas Mark 5. Continue to bake for 25-30 minutes.
8. Leave in the tin for a few minutes before turning out.
Cook’s notes
- Use a kettle or a pan for the hot water, not water from the tap; it should be hot but not boiling.
- The dough needs to be quite soft to begin with as the rye flour will eventually absorb more liquid.
