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Rye Bread
Makes 4 small loaves

1 lb light rye flour
1 lb wholemeal flour

1/2 oz dried yeast

18 fl ozs hand hot water
1/2 oz rock salt or sea salt crystals
extra rye flour for kneading
a little semolina for dusting

1/2 oz flour (or potato flour or corn flour) mixed with
8 fl ozs water for glazing

Dissolve the yeast in 4 tbspns of the water.

Mix the two flours, and add the salt dissolved in a few tbspns of
water, pour the yeast mixture over the flour and then add enough
of the remaining water to make a medium stiff dough. Turn out onto
a floured surface and knead with a little extra rye flour for about
10 minutes until rather stiff and no longer sticky. Place in an
ungreased bowl.

Cover with a wet cloth and leave in a warm place for about an hour.
If you have the time, then knock it back and leave for a further
45 minutes.

Make the glaze by mixing the selected flour into a paste with a
small amount of water, dilute the paste with the rest of the water,
bring to a boil over a high heat, boil for 2 to 3 minutes stirring
all the time, then leave to cool.

Turn the dough out onto an unfloured surface and knead for 15 mins.
Divide into four equal portions, knead and shape each into the
traditional rye bread cigar shape.

Sprinkle a little semolina on 2 baking sheets. Place the loaves on
the sheets spaced well apart. Cover and leave to prove for about
40 minutes and until almost doubled in size. With both hands, gently
press each loaf at the sides to push it upwards to make it higher
before glazing thickly with the flour paste.

Preheat the oven to 400F (200C) or 350F (180C) if fan assisted.

Place in the oven on the baking sheets and bake for 1 hour.

After 30 minutes remove from the oven and glaze again, return to
the oven without the baking sheets but now turn the oven down to
350oF (180C), or 310F (160C) if fan assisted, for the remainder of
the hour. Glaze again after a further 15 minutes.

When baked, cool on a wire rack before wrapping in cling film and
leaving to mature for 24 hours.


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