Garlic Rye Bread

Instructions

1. 1

   Roast the garlic cloves in a dry pan over medium heat for 8-10 minutes until fragrant and golden, then mince finely and set aside to cool slightly.

   Tip: Roasting mellows the garlic's sharpness and adds a sweet, caramelised depth to the bread.

2. 2

   Combine warm water with fresh yeast and honey in a large mixing bowl, stirring until the yeast dissolves. Let it sit for 5 minutes.

   Tip: This activates the yeast and creates a foamy mixture that ensures reliable rising.

3. 3

   Mix in the rye flour and bread flour, then add the roasted garlic, caraway seeds, salt, and olive oil. Stir until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.

   Tip: Rye dough is stickier than wheat dough, so don't be alarmed—resist adding extra flour as it will firm up during rising.

4. 4

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

   Tip: Rye doughs rise more slowly than wheat-based doughs, so patience is key.

5. 5

   Turn the dough out onto a lightly floured surface and gently shape it into a round or oval loaf, being careful not to knock out too much air.

   Tip: Handle rye dough gently to maintain the airiness you've worked to develop.

6. 6

   Dust a baking sheet with cornmeal and place the shaped loaf on top. Score the top with a sharp knife in a cross pattern or decorative slashes.

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

7. 7

   Cover the loaf with a cloth and allow it to proof for 60 minutes until puffy and springy to the touch.

   Tip: Second rise is crucial for final volume and crumb structure.

8. 8

   Preheat your oven to 220°C (200°C fan). Place a baking tray with water on the lower rack to create steam, then bake the loaf for 40-45 minutes until deep golden brown and it sounds hollow when tapped on the base.

   Tip: Steam in the oven creates that desirable crispy crust while keeping the interior tender.

9. 9

   Remove the bread from the oven and cool on a wire rack for at least 20 minutes before slicing.

   Tip: Allowing bread to cool completely sets the crumb structure and makes slicing cleaner.