32 | Eastern Europe Destination Guide
Nothing in the world smells better than freshly baked bread.
is easy recipe, which can be made by hand or in a food
processor, recreates the traditional taste and texture of rye
bread recipe without the need for a sourdough starter.
Best served piping hot with a dollop of butter!
400g strong white
bread flour
325g rye flour
2 x 7g packs of fast
action dried yeast
1 tbsp salt
4 tbsp sugar
2 tsp caraway seeds
1 tbsp fennel seeds
3 tbsp lard (vegetable
shortening)
475ml water
1. In a large mixing bowl, combine the flours
with the yeast, salt, sugar and seeds. Mix well.
2. In a saucepan, gently heat the water and lard
until the lard has melted. Slowly pour the hot
liquid into the flour mixture, stirring all the
time just until the dough comes together.
You may not need to add all the liquid, but
the dough should be quite sticky.
3. Knead the dough for about 5 minutes, either
in a food processor with a dough hook or by
hand (although it is easier in a food processor
as the dough benefits from being really
moist). Cover with a clean cloth and allow to
rise somewhere warm for about an hour.
4. Punch the dough down, divide in two and
shape into round loaves. Place on a non-stick
baking sheet and allow to rise for a further 30
minutes. Preheat the oven to 190°C and bake
for 35 to 40 minutes.
M A K E S 2 L O A V E S
Eastern European Cuisine
FRESH BAKED
RYE BREAD
