Continental Rye Bread
(Picture courtesy of www.tasteofhome.com)
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.
Back to Bread from Continental Rye Bread