Rye Ring Loaf Recipe

Ingredients :

50 g

250 ml

25 g

300 g

300 g

10 ml

5 ml

30 ml

15 ml

margarine

warm water

fresh yeast

whole meal flour

rye flour

salt

ground coriander

chopped fresh herbs (such as marjoram, parsley, thyme)

poppy seeds

1. Gently heat the margarine and water until the margarine has melted.

2. Put the yeast into a small bowl and cream it with a little of the warm liquid.

3. Set aside in a warm place for 15 minutes, until bubbly.

4. Mix together the flours, salt, coriander and herbs.

5. Make a well in the centre and pour on the yeast liquid and remaining warm liquid.

6. Mix to a firm dough.

7. Turn out on to a lightly floured surface and knead for about 10 minutes, until smooth.

8. Wrap loosely in greased polythene and leave in a warm place to double in size.

9. Grease and warm a baking tray.

10. Knead the dough lightly and shape into a long sausage.

11. Wrap round to form a ring and pinch the 2 ends to make a neat join.

12. Place on baking tray, cover loosely with greased polythene and leave in a warm place for about 30 minutes.

13. Heat the oven to 220^oC (425^oF), Gas 7.

14. Scatter poppy seeds over the ring and make a few slits in the top all a round.

15. Bake for 30-35 minutes until firm and well risen.

Makes 1 x 800 g loaf.

Per Serving : 2426 Calories, 61 g fat, 67 g fiber.

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