Classic Rye Bread

Instructions

1. 1

   In a large mixing bowl, dissolve the fresh yeast in 650ml of water.

2. 2

   Add the starter to the yeast mixture and stir until well combined.

3. 3

   In a separate bowl, mix together the flour T55, rye flour, salt, and improver.

4. 4

   Gradually add the dry ingredients to the wet mixture, stirring continuously until a dough forms.

5. 5

   Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

6. 6

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

7. 7

   Punch down the dough and shape it into a loaf.

8. 8

   Place the loaf on a baking sheet lined with parchment paper, cover, and let it rise again for 30 minutes.

9. 9

   Preheat the oven to 220°C (428°F).

10. 10

    Bake the bread for 30-35 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

11. 11

    Remove from the oven and let it cool on a wire rack before slicing.