6 cups Eureka Mill Pure Rye Flour + extra for dusting top and surface
2 tbsp sugar
10 g sachet instant yeast
1 1/2 tsp salt
2 tbsp canola oil
2 cups buttermilk
1 cup warm water
Preheat oven to 200 C. Grease a baking tray with spray & cook sprinkle with a little flour set aside.
Add all dry ingredients to a large mixing bowl and whisk with a whisk. Add buttermilk, warm water and oil, mix to combine with wooden spoon.
Turn out onto floured surface and knead dough for 7 minutes by hand. Place on baking tray and shape into round or oval shape.
Lightly smear a little water on top of dough.
Make some criss cross slits in the dough and sprinkle with the extra flour.
Let rise for 1 hour or until bread has doubled.
Cover bread with a large plastic bag and let rise in a warm place.
Once bread has risen bake in oven for 20 minutes at 200 C, then reduce the oven temperature to 180 C and bake a further 25 to 30 minutes.
When you knock the bread it sounds hollow.
Then it’s ready. Enjoy!
Note : I used plain yogurt as I never had buttermilk.
I placed a bowl of water on the last rung of the oven when preheating the oven to create a crispy crust.
Bake the bread with the bowl of water for the duration of baking.
Source : Adapted from recipe from Pick n Pay
Prepared, tried and tested by : Gail Haselsteiner