I finally found a really good supplier to get my dark rye flour from - Shipton Mill in Gloucestershire! Yay. It's becoming more and more difficult to find anything other than wheat and spelt flour in supermarkets, which is a shame.
But the on-line ordering process is easy, the delivery quick and the products are great, so I'll be experimenting a bit over the coming months with the different flours they offer.
My first one was this delicious, yet non-complicated rye bread - something I haven't made in a very long time.
Go on, give it a go ;)
You need for one loaf:
500g rye flour
1 sachet of fast-action yeast
100g sourdough starter (also made with rye, unless you're not fussed about the 100% thing)
350ml lukewarm water
1 tsp salt
1 tsp demerara sugar
How to make it:
Mix together all the ingredients and make sure you knead it well for at least 5 minutes (if you've got a kitchen machine, even better, but still 5 minutes, please) until smooth and homogeneous.
Then let the poor pounded dough rest for at least 2 hours. It might not double in size, but if you leave it in a warm place, it should grow a bit.
Then knead it again for a good minute, put it in an oiled loaf/round tin (diameter 20cm) and give it another 45-60 minutes to do its thing.
Pre-heat the oven to 175 degrees, put a full bowl of water on the bottom of the oven, and bake the bread for about 40-50 minutes. Test it's done by giving it a firm knock on the bottom - if it's hollow, it's done.
Then simply enjoy with a topping of your choice :)