Ingredients
The following ingredients have 4 Servings
- 450 grams strong white bread flour
- 50 grams rye flour (plus extra for kneading/dusting)
- 7 grams fast-action dried yeast
- 1 tsp Icelandic lava salt (or sea salt)
- 1 tbsp caraway seeds
- 325 ml lukewarm water
- 1 tbsp black treacle
- 20 grams cuttlefish ink
- 2 tbsp olive oil
Instruction
- Place the flours, yeast, caraway seeds and salt in a large bowl and mix together.
- Add the treacle, cuttlefish ink and olive oil to the water and stir well until everything is dissolved.
- Make a well in the centre of the flour, pour in the liquid and stir with a wooden spoon until it begins to come together.
- Turn out onto a floured surface (use rye flour for this) and knead well for ten minutes, adding enough rye flour until a soft dough forms.
- Place into a large, greased bowl, cover and leave to rise until doubled in size - between 1-2 hours.
- Preheat your pizza steel or bread baking stone in the oven at 200 C.
- Punch down the bread dough , knead and cut into four even pieces.
- Form into bread rolls and place on a baking tray. Leave to rise for a further half an hour.
- Dust with extra rye flour, score the tops of the bread and bake in the centre of the oven for 20 minutes.
- Cover the warm bread with a tea towel to allow the steam to soften the crusts. Store in an airtight container once cooled.
