Continental Rye Bread

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4 cups rye plain flour

4 cups plain flour

1 tablespoon salt

30g compressed yeast

1/2 cup lukewarm milk

1 tablespoon sugar

1 tablespoon coriander seeds

1 tablespoon caraway seeds

1 tablespoon aniseed seeds

1 tablespoon lemon juice

2 1/4 cups lukewarm water

(This recipe makes 2 loaves)


Sift flours and salt into basin and mix well.

Put yeast into a small bowl, and add lukewarm milk and sugar, stir until yeast is dissolved.

Cover bowl, stand in a warm place until the mixture appears frothy on the surface.

Crush coriander seeds, add to flour mixture with remaining seeds, and mix well.

Make a well in the centre of the flour mixture and add the yeast mixgture, water and lemon juice.

Mix with hands until the mixture is well combined.

A little extra warm water may be needed.

Put dough into a large bowl that has been lightly greased with oil.

Cover and stand it in a warm place until doubled in bulk - approximately 20 minutes.

Punch down, knead on lightly floured surface for 4 minutes.

Divide the dough into 4 equal portions.

Knead each portion into a round. Place two rounds side by side in a greased loaf tin.

Do the same with the remaining rounds.

Place both tins in a warm place until the dough has risen to the tops of tins.

Brush with water and cook in a hot oven for 30 to 35 minutes.

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