1. Oil a 1kg/2lb bread tin.
2. Put the flour, yeast, sugar, salt and caraway seeds into a large bowl and mix them together.
3. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
4. Using your hands, gather everything together into a doughy mass.
5. Knead the dough in the bowl for 50 presses. It will look and feel a little like putty. Avoid adding flour.
6. Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about two hours.
7. Knead the dough for another 20 presses then shape it and put it into an oiled 1kg/2lb bread tin.
8. Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 35 minutes.
9. Pre-heat the oven to 220°C/Fan 200°C/425°F/Gas 7.
10. Remove the cling film and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
11. Leave to cool on a wire rack.
White rye flour creates a fine, tasty, off-white coloured crumb in this classic marriage of rye and caraway seeds. You can use fennel seeds instead of caraway and also enjoy this loaf without any seeds.
Cheddar and home-made pickle open sandwiches are a family favourite of Clare and Michael; the Founders of Doves Farm – when made with this good slicing loaf.
Our thanks to www.dovesfarm.co.uk for providing this recipe.
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