Basics

Slovak rye bread

Name: Slovak rye bread
Total time: 180 min
Yield: serves 1
Ingredients: 300 g Farine de sarrasin; 200 g Flour; 10 g Baker's yeast; 2 c. à c. Salt; 1 c. à c. Cumin

Preparation time: 3 h
Servings: serves 1

Ingredients

serves 1

Farine de sarrasin — to buy300 g
Flour — to buy200 g
Baker's yeast — to buy10 g
Salt — to buy2 c. à c.
Cumin — to buy1 c. à c.

Preparation

Dissolve the yeast in warm water with a pinch of sugar and let sit for 10 minutes, until it foams.
In a large bowl, mix the rye flour, wheat flour and salt, then stir in the water-yeast mixture and the caraway seeds.
Knead for 10 minutes until you get a smooth but slightly sticky dough, typical of rye.
Cover and let rise for 1h30 at room temperature, until the dough doubles in size.
Knock back the dough, shape it into a tight ball and place it on a floured baking sheet. Cover and let rise for another 45 minutes.
Score a cross on top with a blade, so it can open nicely while baking.
Bake at 220°C with a bowl of water in the oven to create steam, for 45 minutes, until the crust is deep golden and sounds hollow when tapped underneath.
Let cool completely on a rack before slicing, otherwise the crumb stays gummy.