Saffron Rye Bread

Instructions

1. 1

   Steep the saffron threads in 100 ml of warm water for 10 minutes to release their colour and flavour, creating a golden infusion.

   Tip: Don't skip this step—the steeping unlocks the saffron's aromatic compounds.

2. 2

   In a large bowl, combine rye flour, bread flour, salt, and instant yeast. Mix thoroughly to distribute the yeast evenly throughout the dry ingredients.

   Tip: Mixing salt and yeast separately before adding water prevents the salt from killing the yeast too early.

3. 3

   Pour the saffron infusion, remaining warm water (150 ml), honey, and olive oil into the dry mixture. Stir with a wooden spoon until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.

   Tip: Rye dough is naturally stickier than wheat dough—resist the urge to add extra flour.

4. 4

   Fold in the caraway seeds if using, then transfer the dough to an oiled bowl. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled in size.

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

5. 5

   Shape the dough into a round or oval loaf and place it on a lined baking tray. Cover again and allow a second rise for 45 minutes until puffy.

   Tip: Score the top with a sharp knife in a crosshatch pattern to help the bread expand evenly.

6. 6

   Preheat your oven to 200°C. Whisk together the egg white and 30 ml water to create a glaze, then brush gently over the loaf.

   Tip: This glaze gives the bread a beautiful glossy finish.

7. 7

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

   Tip: If the top browns too quickly, loosely tent with foil for the final 10 minutes.

8. 8

   Cool the bread on a wire rack for at least 15 minutes before slicing to allow the crumb to set properly.

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