BLACK RYE BREAD
INGREDIENTS:
- 250g Pernerka Fine Wholemeal Rye flour
- 250g Pernerka Fine Plain Wholemeal flour
- 7g dried yeast
- 9g salt
- 40g black cacao or cocoa powder
- 10g cumin seeds
- 350g lukewarm water
- 30g oil
- 40g honey
TIPS AND TRICKS:
INSTRUCTIONS:
1) Sift all the flour into a bowl, then add the cumin seeds, salt, the black cacao or cocoa powder and mix well.
2) Tip the dried yeast into the water, add the honey and stir. Pour the yeast mixture to the dry ingredients together with the oil.
3) Knead to a dough, cover and let it rise for at least two hours. Once the time’s up, knead the dough again for a short while, then cover it back up again and let it prove until doubled in size.
4) Tip the risen dough onto a clean worktop, shape it into a looser log, then place it into a greased loaf tin. Cover and let it prove again until doubled in size.
5) Preheat the oven to 250C / 230C fan. Put the bread in the oven, then immediately reduce the temperature to 240C / 220C fan and bake the bread for about 30 minutes.
6) Once baked, remove from the oven, cool down on a wire rack, slice and serve. Enjoy!