Rye Bread

Method

1. Combine the water, treacle and yeast in a small jug. Set aside for 5 minutes or until frothy.
2. Combine the rye flour, plain flour, salt, orange rind, fennel seeds, caraway seeds and cardamom in a large bowl and make a well in the centre. Pour the yeast mixture and oil into the well and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 10-15 minutes or until dough is smooth and elastic. Place in a large bowl and loosely cover with plastic wrap. Set aside in a warm, draught-free place for 11/2 hours or until dough doubles in size.
3. Use your fist to punch down the dough. Turn onto a lightly floured surface and knead for 2-3 minutes or until dough returns to original size.
4. Preheat oven to 220°C. Line an oven tray with baking paper. Shape the dough into a ball and place on the lined tray. Lightly brush with a little water. Sprinkle with extra caraway and fennel seeds. Use a sharp knife to cut a cross into the centre of the dough, about 1cm deep. Loosely cover with plastic wrap and set aside in a warm, draught-free place for 30 minutes to 1 hour or until dough doubles in size.
5. Bake in preheated oven for 10 minutes. Reduce temperature to 180°C and bake for a further 20-25 minutes or until the loaf sounds hollow when tapped on the base. Remove from oven and set aside to cool.