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Rye bread challah

Rye bread challah

Makes one very large loaf or two medium ones.

  • 350 grams wholemeal flour
  • 225 grams rye flour
  • 115 grams strong white flour
  • 1 ½ teaspoons salt
  • 2 teaspoons caraway seeds
  • 475 ml warm water
  • 2 teaspoons (10 grams) dried yeast
  • Pinch of sugar
  • 2 tablespoons (30 ml) treacle

Put the flours and salt in a bowl. Set aside 1 teaspoon of the caraway seeds bowl.

Pour half the water in a jug. Sprinkle the yeast on top. Add the sugar, mix and leave for 10 minutes.

Make a well in the flour mixture, then add the yeast mixture with the treacle and the remaining water. Gradually incorporate the flour and mix to a soft dough, adding a little extra water, if necessary.

Transfer to a floured surface and knead for 5 minutes until smooth and elastic. Return to a greased bowl, cover and leave in a warm place for 2 hours until doubled in bulk. Line or grease a baking tray.

Turn the dough on to a floured surface and knead for 2 minutes. Divide the dough in three equal pieces (or six), then shape each into 9 inch (23 cm) long batons. Use three batons to plait into a simple braid.

Brush the plaited loaf with water and sprinkle with remaining caraway seeds. Cover and leave in warm place for about 40 minutes, until well risen. Preheat oven to 200 C/ 400 F/ Gas 6. Bake the loaf for 30-40 minutes or until they sound hollow when tapped underneath.