Skip header

Farmhouse News

Ingredients

½ cup of warm water

1 ½ tablespoons of treacle

2 teaspoons of dried yeast

2 cups of rye flour

1 cup of plain flour

1 teaspoon of salt

2 teaspoons of finely grated orange rind

2 teaspoons fennel seeds

2 teaspoons caraway seeds

½ teaspoon ground cardamom

¼ cup of extra virgin olive oil

Caraway and fennel seeds extra to sprinkle

Method

  1. Combine the water, treacle and yeast in a small jug. Set aside for minutes or until frothy.
  2. Combine the rye flour, plain flour, salt, orange rind, fennel seeds, caraway seeds and cardamom in a large bowl and make a well in the centre. Pour the oil and yeast mixture into the well and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 10 – 15 minutes until dough is smooth and elastic. Place in a large bowl and loosely cover with plastic wrap. Set aside in a warm, draft free place for 1 ½ hours or until the dough doubles in size.
  3. Use your fist to punch down the dough. Turn onto a lightly floured surface and knead for 2 – 3 minutes or until dough returns to original size.
  4. Preheat oven to 220 and line oven tray with baking paper. Shape the dough into a ball or whatever shape you prefer and place on lined tray. Lightly brush with a little water. Sprinkle with extra fennel and caraway seeds. Use a sharp knife to cut a cross in the centre of the dough, about 1cm deep. Loosely cover with plastic wrap. Set aside in a warm, draft free place for 30 minutes to an hour or until the dough doubles in size.
  5. Bake in preheated oven for 10 minutes. Turn it down to 180c and bake for a further 20 – 25 minutes or until the loaf sounds hollow when tapped on the base. Remove from the oven and set aside to cool.

Recipe kindly provided by Whispering Pines Organics.

BUY RYE FLOUR HERE