Aromatic Rye Bread

Gary Waite @cook_20376404

IMP (International Masters of Publisher's) Grandma's KITCHEN/ Old-Fashioned Breads . Instead of Rye flour could use Buckwheat . Can brush with milk etc. just before putting it in the oven and sprinkling rolled oat's over the top etc.

Gary Waite @cook_20376404

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Ingredients

35 - 40min.

350g/ 12oz strong brown flour
225g/ 8 oz rye flour
7g/ 1/4 oz sachet easy-blend dried yeast
1 tsp.salt
1 tsp.ground cinnamon
1 tsp.ground mixed spice
25g/ 1oz chilled butter
1 tbsp.clear honey
300ml/ 1/2pt warm milk
extra flour, to dust

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Steps

35 - 40min.

1

Mix the flours, yeast, salt, cinnamon and mixed spice in a bowl. Dice and rub in the butter. Make a well in the centre, add the honey, then add enough warm milk to make a soft dough
2

Turn the dough onto a lightly floured surface. Knead for 10 minutes, until smooth and elastic. Place in a clean bowl, cover with a clean tea towel and leave to rise in a warm place for 1 - 2 hours, or until doubled in size
3

Lightly grease a baking sheet and set aside. Knead the dough again on a lightly floured surface for 2 - 3 minutes. Shape into a round and place on prepared baking sheet
4

Using a sharp Knife, cut a slash across the top of the loaf. Cover with a tea towel and leave to rise again for about 1 hour, or until doubled in size. Preheat the oven to 200 oC/ 400 oF/Gas 6
5

Lightly dust the top of the loaf with sifted flour. Bake for 35 - 40 minutes, or until the bread is risen and lightly browned and the loaf sounds hollow when tapped underneath. Transfer to a wire rack to cool