Herb Rye Bread

Instructions

1. 1

   Mix warm water, yeast, and honey in a large bowl, then let sit for 5 minutes until foamy.

   Tip: This bloom ensures your yeast is active before combining with dry ingredients.

2. 2

   Add rye flour, bread flour, salt, rosemary, thyme, and caraway seeds to the yeast mixture.

   Tip: Rye flour absorbs more water than wheat flour, so the dough will feel slightly wetter.

3. 3

   Stir until a shaggy dough forms, then knead by hand or with a stand mixer for 10 minutes, gradually incorporating the olive oil.

   Tip: Knead until the dough becomes smooth and elastic, adding oil slowly to avoid a greasy texture.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled in size.

   Tip: Rye dough rises more slowly than wheat, so don't worry if it takes the full hour.

5. 5

   Turn dough onto a floured surface, gently shape into an oval loaf, and place on a lined baking tray.

   Tip: Handle rye dough gently to preserve the air bubbles you've developed during rising.

6. 6

   Cover and let prove for 30 minutes, then score the top with a sharp knife in a crosshatch pattern.

   Tip: Scoring helps the bread expand evenly and creates an attractive crust.

7. 7

   Preheat oven to 200°C and place a tray of hot water on the bottom rack to create steam.

   Tip: Steam helps develop a crispy, caramelised crust on your rye bread.

8. 8

   Bake for 45 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, tent loosely with foil for the final 15 minutes.

9. 9

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

   Tip: Cutting too early will result in a gummy texture; patience here is essential.