Roggebrood

==Description==
This is a very dark, very heavy rye bread. It is baked as a large round bread and will weigh approximately a kilo-and-a-half when done. Traditionally this bread is eaten with Pea soup.
== Ingredients ==
* 1250 g rye flour
* 1 tbsp crushed caraway seed
* 1 sachet dry yeast
* ¾ liter boiling water
* 350 g sourdough
* 2 tbsp salt
* oil to grease the tin
* ⅛ liter water
* 2 tsp cornflour
== Directions ==
# Put the flour in a large bowl and mix with the caraway seed and yeast.
# Make a dent in the middle and pour in the boiling water.
# Stir while it is cooling down.
# Add the sourdough to the chunky flour.
# Add salt and knead thoroughly.
# Put in a bowl that is dusted with flour, and leave covered overnight in a warm spot to rise.
# Knead the dough for about 20 minutes the next day, until it comes away from the bowl.
# Form a ball of the dough and leave in a covered bowl in a warm spot to rise for about an hour.
# Knead again and finally leave to rise for another 30 minutes.
# Pre-heat the oven to 250°C.
# Shape the dough into a round, high loaf.
# Put on a greased baking sheet and score the top.
# Take care, this has to be done quickly to avoid heat loss from the oven: put the sheet in the middle of the oven and pour 1 cup of boiling water on the bottom shelf of the oven.
# Close the oven door and leave closed for 5 minutes.
# Open the oven door on place another cup of boiling water on the bottom shelve and close the door.
# Reduce the temperature to 200°C after 15 minutes and bake the bread for another hour.
# Mix the cornflour with some cold water to make a paste.
# Boil ⅛ liter of water and bind it with the cornflour paste.
# When the bread comes out of the oven, brush the cornflour over the bread for a lovely sheen.
Category:Bread Recipes