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Ingredients
- 500 ml warm water (42C)
- 220 g rye flour
- 10 g dry yeast
- 2 teaspoons salt
- 1 tablespoon treacle (dark syrup)
- 165 g rye flour (+50g)
- 130 g wheat flour
Method
- Mix the yeast with flour, then stir with water.
- Leave, covered, for half an hour.
- Add salt and treacle and add the flour, stirring continuously.
- Turn the dough to a floured surface and lightly knead to form a soft dough.
- You may need to incorporate an extra 50g flour here.
- Divide the dough into equal sized pieces and roll each piece into a ball.
- Transfer the portions to baking sheets lined with baking paper.
- Flatten each ball to a disk, about 3/4 inch thick, and prick with a fork.
- Cover the sheets with clean tea towels and leave to rise well.
- Preheat the oven to 400C Sprinkle the bread with little water just before baking.
- Bake the breads for about 10 minutes or until the base has browned and sounds 'hollow' when tapped.
- Cool on a wire rack, covered with a tea towel, before serving.
