I adapted this recipe from the bbc website here. It’s risen freeform as I don’t yet have a banneton and the dough itself is quite firm. I am getting a banneton in the post soon which is so exciting! The quantities of the seeds I used in this recipe are a rough estimate as I kind of go by eye.
- 175ml full-fat milk
- 175ml water
- 2tbsp dark soft brown sugar
- 7g sachet of fast action yeast
- 250g rye flour
- 200g strong white flour
- 1 tbsp salt
- 1 tbsp caraway seeds
- 2tbsp black sesame seeds
- 1tbsp white sesame seeds
- 2tbsp sunflower
1) Heat the milk, water and sugar in a saucepan. Stirring constantly until the sugar is dissolved and you see little bubbles. Remove the pan from the heat and pour the mixture into a bowl to cool. (I scald the milk as a precaution because apparently it kills some enzymes that can inhibit rising – but there’s mixed info on this and i’m not sure how neccessary it is. You can just heat it til it’s lukewarm if you want.)
2) When the liquid is lukewarm (you can comfortably stick your finger in it for 10 seconds), stir in the yeast and leave for about 10 minutes until it’s frothy and looks active.
3) Meanwhile mix all the flours, seeds and salt in a bowl. Add the liquid and mix with a spoon and then your hands to make a soft dough. Knead until softer, smooth and elastic. It’s quite a firm dough with the rye so takes some effort.
4) Put the dough into an oiled bowl and cover with cling film. Leave to rise until doubled in size (1 to 2 hours)
5) Shape the dough neatly, put on a baking tray and slash the tops of the loaves. I did mine really deep as you can see, but you can slash it however you want! Loosely cover the top with cling film and leave to double in size again.I found that mine took quite a while, over an hour I think it was. But I have a cold kitchen.
6) Preheat the oven to 200C. Have a tray of boiling water on the bottom shelf of the oven ready before you put the bread in. Leave the bread to bake for 10 mins, then take out the boiling tray and turn down the temperature to 180C. If you have a fan oven like me, try to see if there is a setting to turn off the fan for the first ten mins. This additional process is to create steam which helps the dough rise to its maximum during oven spring (when it has that initial burst of rising in the oven).
7) Take out and leave to cool. Time to eat!