Rosemary and Sea Salt Rye Bread

Instructions

1. 1

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

   Tip: The foam indicates the yeast is active and ready to work.

2. 2

   Mix in rye flour, bread flour, sea salt, chopped rosemary, and caraway seeds if using. Stir until a shaggy dough forms.

   Tip: Rye dough will be stickier than wheat dough—this is normal.

3. 3

   Add olive oil and knead for 10 minutes by hand or 6 minutes with a stand mixer until the dough becomes smooth and elastic.

   Tip: Don't add extra flour; the dough should remain slightly tacky.

4. 4

   Place dough in an oiled bowl, cover with a damp tea towel, and let rise in a warm spot for 90 minutes until doubled in size.

   Tip: Rye dough rises more slowly than wheat dough.

5. 5

   Turn dough onto a lightly floured work surface and shape into a round or oval loaf. Place on a baking tray lined with parchment paper.

   Tip: A tight shaping creates a better crumb structure.

6. 6

   Cover with a tea towel and allow a second rise for 60 minutes until puffy.

   Tip: The dough should spring back slowly when poked.

7. 7

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

   Tip: Scoring helps the bread expand evenly while baking.

8. 8

   Brush the top lightly with water and sprinkle generously with sea salt flakes and a few extra rosemary leaves.

   Tip: This adds texture and intensifies the flavour.

9. 9

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

   Tip: For extra crust crispness, place a tray of water on the oven floor while baking.

10. 10

    Cool on a wire rack for at least 30 minutes before slicing to allow the interior to set properly.

    Tip: Slicing too early will result in a gummy texture.