Dan's Light Rye Loaf

Recipe Submitted By: bakingmad

Spread out the time of hand baking by making the sponge the day before.
Fuller flavour and an artisan texture can be created at home in this way..... why don't you give it a try!
This recipe was first published in Allinson 'Better Bread Booklet' inspired by Dan De Gustibus.

Preparation Time	00 minutes
Portions	1 Loaf
Skill Level	Medium
Average Rating

Ingredients

150 grams	Rye Flour overnight sponge
¾ tsp	Allinsons Easy Bake Yeast overnight sponge
160 ml	Water overnight sponge, warm
160 ml	Water warm
1 tbsp	Runny Honey
2 tsp	Salt
350 grams	Allinson Premium White Very Strong Bread Flour
1 ¾ tsp	Allinsons Easy Bake Yeast

Method

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Mix the overnight sponge ingredients together until you have a smooth dough, cover the bowl with a tea towel and leave in a cool place overnight (not in the fridge).
Put the ingredients, together with the overnight sponge, into the bread maker baking pan in the order specified for your particular model (see manufacturer’s handbook).
Set to the Rapid/Wholemeal Rapid Program for the appropriate size loaf. Variation: This loaf is delicious when made with the addition of caraway seeds, add 2 tbsp.