Light rye bread is a really healthy, flavoursome loaf that keeps well for at least a week after baking. This recipe uses 72 per cent rye flour, so the remaining white flour has the ability to be developed but the rye flour does not. The mixing times are shorter than other yeasted breads to reflect this.
To mix the light rye dough by hand, put the white and rye starters in a large mixing bowl with the white and rye flours, yeast, sea salt and water. Mix together with a large spoon until the mixture comes together to form a dough, about 10 minutes. Turn out onto a clean work surface and knead into a ball with your hands for about 15 minutes, or until smooth but slightly sticky.
If you are using an electric mixer, put the white and rye starters in the bowl of the electric mixer with the dough hook attachment. Add the white and rye flours, yeast, sea salt and water. Mix on slow speed for 7 minutes. Scrape down the sides of the bowl then continue mixing on high speed for 3 minutes, or until smooth.
Lightly grease a container with oil spray and sit the dough inside. Cover with plastic wrap and set aside at ambient room temperature (approximately 20°C/68°F) for 1 hour to bulk prove.
To knock back the dough, turn it out onto a lightly floured surface and press out into a rectangle, about
Use a blunt knife or divider to divide the dough into two even-sized portions, about
Place the loaves in the oven and spray the oven with water. Reduce the temperature to 220°C (425°F/Gas 7).
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