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Rye Bread
Makes 1 1lb loaf and a large baton

14 ozs strong white flour
14 ozs medium rye flour

1/2 oz active dried yeast
1 tspn honey
1 tspn black treacle (or molasses)
16 fl ozs warm water

3 level tspns salt

Mix the honey, treacle, and water in a bowl until thoroughly blended,
add the yeast and set aside for some 10 minutes.

Mix the flours and salt together in a bowl, form a well at the
centre and pour in the yeast mixture. Gradually draw in the dough
mixing vigorously to make a soft sticky dough.

Transfer the dough into a warm oiled or greased bowl, cover with
a damp tea towel and leave to rise for 1 hour in a warm place.

Turn the dough out onto a work surface, knock down and knead to a
smooth ball. Return to the bowl and leave to rise again for a
further 30 minutes.

Turn out the dough once again onto a work surface, punch it down,
cut off one third and shape to fit into a warm and greased 1 lb
tin. Knead and mould the remaining 2/3rds into a long fat baton
and place on a greased and warm baking sheet. Cover both with a
greased polythene sheet and leave to rise for a further 25 minutes.

Using a razor blade or sharp knife make a 1/2 inch deep cut down
the centre of the length of the tinned dough, and make diagonal
1/4 inch deep cuts in the baton and about 3/4 inch apart. Sprinkle
both with rye flour and leave for a further 15 minutes.

Preheat the oven to 420F (220C) or 400F (200C) if fan assisted.

Bake at the centre of the oven for 30 to 35 minutes.


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