CHEWY LIGHT RYE BREAD

Recipe: Saturday Guardian Supplement 24/11/2007
Ingredients:
for the sponge: (also called here "pretend sourdough")

• 4 Slices plain Ryvita (here I used the end of a shop-bought loaf)
• 275ml cold water
• 150g Rye Flour
• Half a small onion, finely grated (I did not include this as we had no onions in when I made the sponge)
• 1 tablespoon live yoghurt
• 1 teaspoon easy-blend yeast (I used a sachet)
• 1 teaspoon of caraway seeds, lightly ground (I used whole seeds here, but on reflection I could have used the mortar and pestle)

I made this up last night, first soaking the lump of bread in warm water, so the sponge has stood from about 9pm till I came home from work at 1:00pm.

for the dough:

• 1 teaspoon of caraway seeds
• 2 tablespoons of treacle (used 3 desert spoons)
• 150g Rye Flour
• 250g Strong bread flour (I used Allinsons)
• 2 level teaspoons of salt
• Beaten egg and caraway for the crust.

When all the ingredients are combined, knead lightly every ten minutes for 30 mins (I used olive oil on my work surface instead of flour). 1st photo taken after 1st knead
Leave covered in mixing bowl for 30 minutes at room temperature, then roll out into a rectangle of 30x20cms on a floured surface.
Roll this rectangle up tightly "like a scroll".
Place it seam side down on a floured baking tray, punching it gently down along the top to squeeze out air pockets.
Place the tray in a carrier bag and leave somewhere warm for a couple of hours until the dough has almost doubled in height.
Heat oven to 220C (gas mark 7) and steam the oven with a tray of water in the bottom.
Brush dough with beaten egg and sprinkle with caraway seeds, and slash down middle with sharp knife
bake for 20 mins at mark 7 then 20 mins at mark 6, until the loaf is a rich dark brown.
This one got a bit singed in the oven, so I shall place on a lower shelf and probably reduce the heat to 6 or even 5.