Wholemeal Honey Rye bread

This appealing light rye bread has a sweet flavour with a chewy texture and is perfect for Danish open sandwiches with topping such as cheese, salmon and avocado.

Ingredients make 1 loaf

400 g wholemeal wheat flour

400 g rye flour

100 g white bread flour

1 packet instant yeast (7g)

½ tsp salt

300 ml water

1½ tbls honey (30g)

100 g chopped pecan nuts

Method

Place flour, yeast and salt in a large bowl and combine. Place the water and honey in a pot and warm over medium heat while stirring until reaching 40ºC. Add water mixture to the flour and combine to make dough. Knead the dough for approx. 5 minutes until smooth and elastic. Cover the bowl with cling wrap and allow the dough to rest for 60 minutes at room temperature approx 20ºC. Spray a loaf pan with cooking spray. Dust flour on the kitchen table and work the sticky dough with flour into a round ball. Shape the ball into an oval shape and place in the greased bread tin. Allow proofing for approx. 60 minutes and preheat the oven to 220°C normal bake (fan forced) 200°C. Bake the bread in the oven for approx. 30 minutes. Remove bread from the tin and allow at least 20 minutes cooling on a wire before cutting.

Note: Try using spelt flour instead of wholemeal wheat or add other ingredients such as shredded cheddar cheese, sunflower and sesame seeds.