Honey and Oat Rye Bread

Instructions

1. 1

   Combine warm water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy.

   Tip: Water temperature should be around 40-45°C for best yeast activation.

2. 2

   Add rye flour, whole wheat flour, rolled oats, salt, olive oil, and apple cider vinegar to the yeast mixture. Stir until a shaggy dough forms.

   Tip: Rye dough will be stickier than wheat dough, so don't be tempted to add extra flour.

3. 3

   Knead the dough for 10 minutes on a lightly oiled surface until smooth and elastic.

   Tip: The dough should be slightly tacky but hold together without being overly wet.

4. 4

   Place dough in a greased bowl, cover with a damp cloth, and let rise for 90 minutes until doubled in size.

   Tip: Rye dough rises more slowly than wheat dough, so allow extra time.

5. 5

   Turn dough onto a work surface and shape into an oval loaf. Place on a baking sheet lined with parchment paper.

   Tip: Gently shape without deflating too much air, which keeps the bread light.

6. 6

   Brush the top lightly with water and sprinkle with the remaining rolled oats. Let proof for 45 minutes.

   Tip: Cover with a cloth to prevent the surface from drying out during proofing.

7. 7

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

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

8. 8

   Bake for 40-45 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: For a crispier crust, place a pan of hot water on the lower oven shelf while baking.