Chilli Rye Bread

Instructions

1. 1

   Mix warm water with honey and yeast in a large bowl. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: Water temperature should be around 40°C to activate the yeast without killing it.

2. 2

   Add rye flour, whole wheat flour, salt, chilli flakes, fresh chilli, caraway seeds, minced garlic, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

   Tip: Rye dough is naturally stickier than wheat dough, so don't be alarmed by its wet consistency.

3. 3

   Knead the dough on a lightly oiled surface for 8-10 minutes until it becomes smoother and more elastic, though it will still be slightly tacky.

   Tip: Oil your hands instead of using flour if the dough sticks—this helps maintain hydration.

4. 4

   Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 90 minutes until roughly doubled in size.

   Tip: Rye dough rises more slowly than wheat dough, so don't rush this step.

5. 5

   Turn the dough onto a work surface, gently shape it into an oval or round loaf, and place it on a parchment-lined baking tray. Cover and let it proof for 45 minutes.

   Tip: Avoid over-working the shaped dough as it can deflate easily.

6. 6

   Preheat your oven to 200°C. Score the top of the loaf with a sharp knife in a crosshatch or single diagonal pattern.

   Tip: Scoring allows steam to escape evenly and helps the bread expand in the oven.

7. 7

   Place a baking dish filled with water on the lowest oven rack to create steam. Bake the bread for 40-45 minutes until golden brown and it sounds hollow when tapped on the bottom.

   Tip: Steam in the oven helps create a crispy crust while keeping the interior moist.

8. 8

   Cool the bread on a wire rack for at least 20 minutes before slicing to allow the interior to set.

   Tip: Slicing while hot can make the bread crumbly; patience here ensures clean slices.