This rustic bread is the bread I bake the most for our family. Fenugreek has a very strong flavour so don't increase the amount - a little goes a long way.
8 people made this
Makes: 1 brot
200g whole grain rye flour
300g strong brown flour
1 (8g) sachet dried active yeast
1 heaped teaspoon salt
1/4 teaspoon ground fenugreek
1 tablespoon caraway seeds
70g raw pumpkin seeds
70g raw sunflower seeds
2 tablespoons apple cider or other fruit vinegar
350ml warm water
egg white for brushing
caraway seeds for sprinkling
Method Prep:15min › Cook:50min › Extra time:30min › Ready in:1hr35min
Preheat oven to 100 C / Gas 1/4 or lowest possible setting on your gas oven. Line a baking tray with greaseproof paper.
In a bowl mix all dry ingredients. In another bowl mix water. and vinegar and add to the dry ingredients. Using your kitchen machine fitted with dough hook, knead at low speed for 2 minutes.
On a clean work surface, knead dough briefly and shape into a round loaf. Place on the preheated baking tray, brush with egg white and sprinkle with caraway seeds.
Place baking tray in your oven on the second rack from the bottom and let rise for 30 minutes. When visibly risen, increase oven temperature to 210 C / Gas 6-7 and bake for 40 minutes. Turn off the oven but leave the oven door shut.
B\bake in the residual heat for a further 10 minutes. Remove from oven and let cool on a wire rack.