1. Prepare 2 x 1 pound loaf pans. Either grease with lard or butter or line pans with baking parchment.
2. Add flour, salt and yeast to a large bowl and stir.
3. Put molasses in well in the centre of the flour.
4. Add the water and stir. Dough should seem soft like wet sand. Err on the side of too much water.
5. Stir in the fennel and the dried fruit.
6. Wet your hands, pick up half of the dough. Pass it from hand to hand, keep wetting them using one hand to hold the dough and the other to smooth the top, rolling it over until you have an oblong or egg shaped about the size of your pan. Put the dough in the pan gently. Don't smoosh it in.
7. Dust the tops with rye flour, cover with shower caps and leave. Leave it for a minimum of 2 to 4 hours or overnight. There should be well developed cracks in the flour dusting on top and little holes should have appeared .
8. Pre-heat the oven to 225C fan. Put the loaves in the oven, after 10 minutes reduce temperature to 200C. Bake for another 20 to 25 minutes. Internal temperature should be 90C.
9. Rye is best 1 to 2 days after baking. Wrap in paper and then foil.
This recipe is almost easier than buying bread from the store. But don't rush the rise. I like to make the dough on Thursday evening, and get up on Friday morning and bake it. The bread likes it, trust me.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1453g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 9 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 46.1mg||2 %|
|Potassium 251.8mg||7 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 31.1g|
|Protein 4.6g||7 %|
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Calories per serving: 175
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