Rye bread

Method

Mix the rye and wheat flours in a large bowl, then dissolve the yeast in lukewarm water and combine with the treacle before adding to the dry ingredients. Mix thoroughly to form a sticky dough, then knead for 10 minutes, incorporating the salt and caraway seeds. Cover and leave to prove for 90 minutes at room temperature until doubled in size. Shape the dough into a round loaf, place on a baking tray lined with parchment, cover, and prove for a further 60 minutes. Bake in a preheated oven at 200C for 50-60 minutes until dark golden and the base sounds hollow when tapped. Cool on a wire rack before slicing.