Dark Rye Loaf

try adding some typically Austrian/German spices to give it a slightly different and traditional flavour. For a 1kg loaf I grind: 2.5 tsp caraway seeds 2 tsp fennel seeds 1 tsp anise (not essential) 0.5 tsp coriander seeds

Very tasty bread with a lovely crust. As a novice baker this is the fifth variety of bread that I have baked during lockdown. All of them have been good but this is my favourite so far.

I omitted the black treacle, and used 430ml water including 50ml for working the dough with wet hands. It took 12 hours to double in size (overnight) and I presume treacle would speed things up. The dough was very sticky but had plenty of air bubbles; I didn't knead the dough just eased it out of the bowl and shaped it into the 2lb tin. It didn't rise again after 45 minutes, so I put it into 200 C oven and it rose well. The Teflon tin wasn't greased enough and it did stick, so I'll use baking paper in future! The 600g loaf hadn't risen enough to form a good shape in the tin so the ends of the loaf are "rustic". The loaf has lovely golden colour, good even oven spring and tastes delicious. I like having a high ratio of rye to white flour, so I may try this with 700g total flour next time.