If you like rye bread Kye, you should try my mother-in-laws recipe.  It is so lovely, and I am very luck, because when she has a bread making session, she always gives me a few loaves, then when I make gluten free bread I repay her!

Farmor Brittas Rye Bread

2 packets of dried yeast
4 ½ tsp vegetable oil
250ml warm water
½ tsp salt
1 ½ tsp fennel or cumin seeds
1 egg
1 ½ tsp treacle
230g rye flour
180g strong wheat bread flour

Stir all of the dried ingredients together in a mixer.
Add the treacle, oil and egg.  Then slowly add the water.
Knead well for about 5 minutes, until you have a smooth, elastic dough.  Then cover and leave to rest for about 30 minutes.
Tip the dough out onto a floured board, and cut into 4 equal pieces.  Knead well and shape into a round, and roll out to about 2cm thick.  Place on a baking tray and pick all over with a fork, then leave to rise under a clean tea towel, until doubled in size.
Bake in a pre-heated oven at 225°C for about 15 minutes.

Thats the new year res.
Make Sourdough hurah! thanks Kye.

Kye

As an amateur baker I am following this thread with interest.

Love the bread recipe's and your little tweaks along the way. There have been a few links on this thread but I would love to see a link showing a picture of the bread you bake......or maybe you have a blog?

Terry

Just bought Grafton Village Maple Smoked Cheddar - delicious for snacking!

Finally the Sauternes disappeared along an excellent fig paste, fig and walnut bread and cheese platter...sometimes i forget to take pics. Gets the neuron taste buds working