NIGEL SLATER'S RYE BREAD

NIGEL SLATER'S RYE BREAD

The addition of a little grated cheese to this loaf is unusual. I included it initially on a whim, but then enjoyed the way it seemed to increase both the depth of flavour and moistness of the loaf. Leave it out if you wish. It's no big deal. I used a deep loaf tin, lightly floured. These loaves keep very well for several days – and make cracking toast. If spelt flour remains elusive, then use standard wholemeal. Makes 2 large loaves.
- Nigel Slater

Ingredients

rye flour 400g
wholemeal spelt flour 400g
strong white flour 100g
easy-bake dried yeast 10g
fine sea salt 1 tsp
warm water 600ml
honey 3 tbsp
shelled walnuts 100g
grated parmesan 75g

Method

Put the flours into a warm, generously sized mixing bowl with the dried yeast and salt, and mix well.
Lightly warm the water with the honey, stirring to dissolve, then pour into the flour and yeast. Mix the ingredients to form a sticky dough, then tip on to a floured board or work surface.
Form the dough into a ball, then knead by hand, pulling and stretching the dough, for a good 4 or 5 minutes.
Lightly oil the bowl then return the dough to it, cover with a tea cloth or clingfilm, then set aside in a warm place for about an hour, until the dough is half as big again.
Remove the dough from the bowl, place on a lightly floured board and knead again, briefly, for just a minute or two, incorporating the walnuts and parmesan as you go. Divide the dough in half, then place in the prepared loaf tins, cover and set aside for a further 30 minutes until risen. Set the oven at 220C/gas mark 8. Bake for 30 minutes, until crisp on top. Remove from the oven, leave for 10 minutes in its tin, then lift out and leave to cool before slicing.