From the Anchor Yeast Kitchen
German Rye Bread
Prep 2 hr
Baking Time
25–30 mins
Total 2 hr 30 mins
Makes 1 German Rye Bread
easy
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By
Anchor Yeast Kitchen
Rye Bread is typically denser than bread made from wheat flour. Rye is a great source of vitamins and minerals and is naturally high in fibre.
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Ingredients
180
g
Cake flour
( 375 ml / 1½ cups )
60
g
Rye flour
( 62 ml / ¼ cup )
5
ml
Salt
( 1 tsp )
30
ml
Brown sugar
( 2 tbsp )
3
ml
Caraway seeds
( ½ tsp )
30
ml
Margarine
( 2 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
125
ml
Lukewarm water
( ½ cup )
Method
Mix the cake flour, rye flour, salt, sugar and caraway seeds together. Rub the margarine into the flour, with the fingertips. Add the Anchor Instant Yeast and mix.
Add the lukewarm water to the flour mixture to form a soft dough. Add extra liquid, if necessary.
Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 15 minutes.
Knock the dough down, pat into a rectangle, making sure the width is the length of the bread pan.
Roll the dough up and place seal towards the bottom into a greased 1,5-litre-bread pan.
Cover the bread pan with plastic and leave in a warm place to rise until double in size, about 30 minutes. Cut top with a sharp knife, and dust with flour.
Bake in a preheated oven at 180 °C / 350 °F for 25 - 30 minutes, until evenly brown and crisp.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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