Apple and Caraway Rye Bread

The words "I just want to get my hands on some dough", would normally make my husband a little nervous.  But when he knows I'm referring to the yeasted stuff rather than my credit card, he's totally okay with that.



Apple and Caraway Rye Bread
from Dan Lepard in The Guardian
Makes 1 large loaf

150g cooked potato
600ml apple juice, at room temperature
1 x 7g sachet fast-action yeast
25ml olive oil, plus more for kneading
600g strong white flour
300g rye flour – wholemeal is best
2-3 teaspoon salt
2 tablespoon caraway seeds

Microwave or boil a potato with the skin on. When tender and cooked through, scrape the flesh out of the skin and use a fork or potato ricer to mash it until smooth. Mix in the apple juice, then stir in the yeast. When the yeast has dissolved add the olive oil.

Add the remaining ingredients, mix everything together to a firm dough then cover the bowl and leave for 10 minutes.

Lightly oil the worktop, then knead the dough briefly for about 10 seconds, pushing the dough away from and stretching it across the work bench. Return the dough to the bowl, seam side down, then leave for about 1-2 hours until risen by half. Line the base of a tray with non-stick paper.

On a floured worktop, shape the dough into a fat cylinder then place it on the tray. Cover and leave for about 1-2 hours until it has risen by at least a half.

Heat the oven to 220 degrees C. Place a metal skillet or roasting pan on the bottom shelf of the oven for steam, and have a kettle of boiling water ready. Slash across the top of the loaf at an angle a few times, place the dough in the oven and shut the door. With a towel to protect your hand, take the kettle, open the oven door and half fill the skillet with boiling water (this will help develop a lovely crust and assist in rising the dough). Shut the door again and bake the loaf for about 50 minutes until it has turned a rich, dark brown on top.

Leave to cool on a wire rack before slicing.