Barossa Farmhouse Rye Bread
A dense, aromatic German-Australian rye loaf flavoured with caraway and dark malt, baked with a hearty crust and tender crumb.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 245 kcal
Equipment
- •large mixing bowl
- •baking tray
- •baking paper
- •wire cooling rack
- •sharp scoring knife
Nutrition
Per serving, approximate
- Calories
- 245 kcal
- fat
- 2 g
- carbs
- 48 g
- fibre
- 6 g
- protein
- 7 g
- calories
- 245 kcal
Instructions
- 1
Whisk the rye flour, strong plain flour, caraway seeds, ground coriander, and salt together in a large bowl.
- 2
Stir lukewarm water, yeast, treacle, and apple cider vinegar together in a separate jug until dissolved.
- 3
Pour the liquid into the dry flour blend and mix with a wooden spoon until a sticky dough forms.
- 4
Turn dough onto a lightly floured bench and knead for 5 minutes until cohesive and slightly tacky.
- 5
Shape into a neat ball and place into a lightly greased bowl.
- 6
Cover with a damp tea towel and leave in a warm spot for 1 hour until doubled in volume.
- 7
Gently shape the dough into a plump oval loaf and transfer onto a lined baking tray.
- 8
Cover loosely and let rise for 30 minutes while heating the oven to 220°C (200°C fan-forced).
- 9
Dust the top lightly with extra rye flour and slash three diagonal cuts across the top.
- 10
Bake for 35 to 40 minutes until dark golden-brown and the base sounds hollow when tapped.
- 11
Cool completely on a wire rack before slicing to allow the dense crumb to set properly.
Chef's tips
Rye flour lacks high gluten strength, so the dough will feel stickier than wheat dough; resist adding excess flour. Slicing the loaf while warm causes the crumb to turn gummy, so always wait until it cools fully.
Ingredient substitutions
- dark treacle → molasses or malt extract
- apple cider vinegar → white vinegar
Storage
Store un-sliced loaf wrapped in a clean linen tea towel or bread box at room temperature for up to 5 days.
Reheating
Toast individual slices under a grill or in a toaster until the edges are crisp.
Common mistakes to avoid
- •Adding too much extra flour during kneading, which makes the loaf excessively dense and dry
- •Cutting into the bread while hot, resulting in a sticky and gummy texture
- •Baking at too low a temperature, which prevents the thick rustic crust from developing
Serving suggestions
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