Rye bread (Polish Side)

step 1
Pour the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml of warm water, pour the liquid into the bowl and mix until it forms a dough. Rye flour can be quite dry and absorbs a lot of water; If the dough looks too dry, add more warm water until you have a smooth dough. Pour onto work surface and knead for 10 minutes until smooth. Rye contains less gluten than white flour, so the dough won't feel as springy as a conventional white loaf.

step 2
Place the dough in a well-greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until about doubled in size. Dust a 900g/2lb loaf pan with flour.

step 3
Place the dough back on the work surface and knead briefly to remove any air bubbles. If using caraway seeds, fold them into the dough. Shape into a soft oval loaf and place in your tin. Cover the tin with greased plastic wrap and let it sit in a warm place for another 1 to 1.5 hours, or until doubled in size.

step 4
Heat the oven to 220C/200C fan/gas 7. Remove the cling film and sprinkle the surface of the bread with rye flour. Make a few angled incisions and then bake for 30 minutes until dark brown and sounds hollow when tapped. Transfer to a cooling rack and let cool for at least 20 minutes before serving.

foods：
200 g rye
200 g strong white bread flour
10 g yeast
1/2 teaspoon salt
1 tablespoon honey
1 teaspoon caraway seeds