700g Doves Farm Organic White Rye Flour
1 ½ tsp Doves Farm Quick Yeast
1 ½ tsp sugar
1 tsp salt
1 tbsp caraway seeds
450ml tepid water
3 tbsp oil
1 Oil a 1kg/2lb bread tin.
2 Put the flour, yeast, sugar, salt and caraway seeds into a large bowl and mix them together.
3 Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
4 Using your hands, gather everything together into a doughy mass.
5 Knead the dough in the bowl for 50 presses. It will look and feel a little like putty. Avoid adding flour.
6 Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about two hours.
7 Knead the dough for another 20 presses then shape it and put it into an oiled 1kg/2lb bread tin.
8 Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 35 minutes.
9 Pre-heat the oven.
10 Remove the cling film and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
11 Leave to cool on a wire rack.
Cooks tip: White rye flour creates a fine, tasty, off-white coloured crumb in this classic marriage of rye and caraway seeds. You can use fennel seeds instead of caraway and also enjoy this loaf without any seeds.
Best sandwich: Cheddar and home-made pickle open sandwiches are a family favourite of Clare and Michael; the Founders of Doves Farm – when made with this good slicing loaf.
Recipe courtesy of Doves Farm