This recipe makes two large loaves, but if you wish to make three smaller ones, reduce your baking time accordingly. If proving overnight, you can reduce the yeast by at least half and leave, covered, to rise in a room of around 12–14ºC (54–57ºF) for 12 hours.
Ingredients
- 1¾ oz (50 g) fresh yeast
- ½ cup (100 g) soft dark brown sugar
- ¼ cup (75 g) golden/corn syrup
- 3½ tablespoons (50 g) butter, melted and cooled slightly
- ⅓ cup (100 ml) soured dairy product, such as buttermilk
- 3¾ cups (450 g) white strong bread flour, plus extra for dusting
- scant 4 cups (400 g) white rye flour
- ¾ cup (100 g) wholemeal/whole-wheat rye flour
- 1 heaped teaspoon salt
- 1 egg
- beaten egg or oil, for brushing
How to Make It
- In a stand mixer, add the fresh yeast and 500 ml/2 cups lukewarm water (no warmer than 37°C/98°F), and stir to dissolve for a minute or so. Add the sugar and syrup and keep mixing for another minute or so, then add the melted butter and soured dairy product. Start adding the flour bit by bit, along with the salt and egg.
- Keep adding the flour and knead the dough for around 5 minutes. The dough should be stretchy, but not dry. You may not need all the flour, so reserve any remainder for the second kneading.
- Cover the bowl with clingfilm/plastic wrap and leave to rise in a warm place for about an hour until the dough has doubled in size.
- Turn out onto a floured surface and knead the dough with your hands for a few minutes. Cut into two pieces, then shape into loaves or place in loaf pans. Leave to rise again for 40 minutes.
- Preheat the oven to 220°C (425°F) Gas 7.
- Brush the surface of the loaves with beaten egg or oil. Place in the preheated oven, then immediately reduce the heat to 200°C (400°F) Gas 6. The baking time is around 30–40 minutes, or until baked through. Watch the surface of the bread – if it goes brown too quickly, reduce the heat a little.
- Remove from the oven, cover with a damp tea towel/dish towel to prevent a crust forming and leave to cool.
