Ingredients

-           850g all purpose flour

-           150g rye flour

-           1Tb sea salt

-           750ml warm water

-           250ml milk

-           8gms/1tbsp/ 1 satchet dry yeast

-           extra flour for dusting

 

Heat milk in small jug until warm then add yeast, stir, cover and leave for ten minutes or until yeast has fed off lactic sugars and ‘bloomed’

 

In a stand up mixer add flours and salt and start mixer (with bread hook) on slow speed.

 

Slowly add milk and yeast into mixer until combined.

 

Continue to mix on medium speed (setting 4-5 depending on your mixer) for 8 to 10 minutes, scraping dough from the sides as necessary.

 

Transfer mixture into a large bowl lightly sprayed with canola oil and cover.

 

For best results, refrigerate overnight for 12 hours. (alternatively, leave in a warm place for 3 hours or until double in size for a fast prove)

 

Remove from fridge for 1 hour prior to baking to come to room temperature, to ensure even cooking.

 

Preheat oven to 220c

 

Shape dough with your hands into two loaves.  Lightly oiled hands, a pastry card and a lightly floured or water spritzed bench will help.

 

Liberally flour a tray (or use baking paper)

 

Cook for 40 minutes or until golden brown and sounding hollow to tap like a drum

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