Makes 2 loaves
Cold Vegetarian Savoury Baked Fayre
England Britain British Europe
Medium Rye Flour
Soft Brown Sugar
1/2 teasp Salt
Blend the yeast with 2 tablespoons of the milk. Mix together the flours, salt and sugar in a warmed bowl then make a well in
the centre and pour in the yeast liquid
and remaining milk. Draw the dry ingredients into the liquid and mix until a smooth dough is formed.
Turn onto a lightly floured surface and knead for 10 minutes until the dough becomes elastic. Place in a bowl, cover with a
damp cloth and leave in a warm place
for 1-1 1/2 hours until doubled in size.
Turn onto a floured surface and knead in the caraway seeds. Cut the dough in half and form each piece into a loaf shape.
Place in the loaf tins, cover with a damp cloth
and leave in a warm place for 40-45 minutes or until risen to the top of the tins. Preheat the oven to 240C, 475F, Gas mark
9 and grease 2 loaf tins.
Bake in the centre of the very hot oven, for 15 minutes then reduce the temperature to hot, 220C, 425F, Gas mark 7,
transfer the tins to a lower shelf and bake
for a further 25-30 minutes or until the bread sounds hollow when tapped underneath. Cool on a wire tray.
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.
introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.