This loaf is quick to make (compared to a sourdough) but still has a complex rye flavour, helped along by the addition of molasses.
The molasses also give colour I the finished loaf, which can be baked free form, like this one, or in a loaf tin. If baking in a loaf tin, decrease the temperature by 10 degrees and cook for the full 45 minutes to ensure it is cooked through.
Farmer ‘s Rye Loaf makes one loaf
350g strong white flour
225g wholemeal rye flour
25g butter, diced
7g instant yeast
150g warm milk
150g warm water
1. Combine the dry ingredients, and then mix in the wet ingredients and the butter. Mix well to combine all ingredients.
2. At this stage an autolyse is optional, but will make kneading a little easier. Autolyse for 20 min if you want to.
3. Knead for 10 min and place into a lightly oiled bowl. Cover and bulk ferment for 2 hours or until doubled.
4. Tip the dough out onto a clean surface and shape into a round, or shape for a loaf tin. If making a round, place onto a sheet of baking paper and cover loosely with cling film.
5. Proof for 1 1/2 hours or until visibly risen and springy to the touch. Preheat oven to 200C. If using, place a baking stone or pizza stone Ito the oven.
6. Score the loaf with an X on top, then slide onto a baking tray and place into the oven, or directly into the oven if using a stone. Bake for 35-45 minutes until the loaf is hollow sounding when tapped on the bottom and a dark golden brown colour.
7. Cool on a wire rack for at least an hour.