History Cookbook: Rigen Hlaf (Rye Bread)
About this recipe
Healthiness : (78 votes)
Difficulty: 
Preparation Time: 2 hours
Cooking Time: 45 minutes

Preparation Time: 2 hours
Cooking Time: 45 minutes
Ingredients
- 7g dry active yeast
- 60ml warm water
- 2 tablespoons runny honey
- 1.5 teaspoons salt
- 240ml water
- 2 tablespoons lard
- 85g whole wheat flour
- 55g rye flour
- 225g plain flour
- 1/2 teaspoon flax or poppy seeds
- 2 tablespoons milk
Equipment
- Jug
- Mixing bowl
- Large bowl and cloth
- Tablespoon
- Teaspoon
- Wooden spoon
- Baking tray
- Pastry brush
Making and cooking it

- Put the yeast into a jug and dissolve with 60ml of warm water
- In a large bowl, mix together the honey, salt, lard and the remaining 240ml water
- Stir in the yeast mixture
- Add the whole wheat flour and rye flour and mix together
- Stir in the plain flour
- Lightly flour a work surface and tip the dough out of the bowl
- Knead it for 8 minutes (until smooth and elastic)
- Grease a bowl with butter
- Place the dough in the bowl and cover with a clean cloth, leave in a warm place to rise to double its size (about 60 minutes)
- When the dough has risen, punch it down in the middle and turn it out onto a floured work surface
- Put it back into the bowl and let it rise in a warm place for a further 10 minutes
- Shape the dough into a loaf and place it into a greased loaf tin (23 x 13 x 8cm) or shape into a ball and place on a greased baking sheet
- Cover the loaf with a cloth and again allow it to rise in a warm place for 30 minutes
- Brush the loaf with milk and sprinkle with the flax or poppy seeds
- Heat the oven to 190C (375F) and bake for 45 minutes
- Remove from the oven and tip the loaf out onto a wire rack and allow the bread to cool

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