|280 g||rye flour|
|160 g||flour — stoneground white bread|
|120 g||wholewheat flour|
|15 ml||brown sugar|
|1||dried instant yeast|
|5 ml||caraway seed (optional)|
|25 ml||fresh chillies — 573|
|15 ml||potato starch — flour mixed in water, glazing|
Oven Temperature 200°C.
Mix the flours, sugar, yeast, caraway seeds and 5ml salt together in a large bowl. Make a well in the centre.
Add about 320ml lukewarm water, the molasses and the oil and stir the flour inwards from the sides. The dough should be soft and a bit sticky.
Transfer to a lightly floured surface and knead for 10 minutes. You can also use the dough hook of a food processor and knead for 10 minutes.
Cover with a damp cloth and leave to rise for 3 hours or until doubled in size. Prepare the tin by lining it with baking paper.
Knead down the dough then shape it to fit into the tin, with the seam side of the dough facing downwards. Cover and leave to rise for 2 hours or until well risen.
Mix the potato starch and water together and brush over the top of the bread. Bake in a preheated oven for 40 minutes or until cooked. Keep for a day before eating.
Makes one large or two small loaves.
Text and images: Ideas magazine