Rye and poppyseed wedges
Chef:
Valerie O'Connor
Prep:
10 mins
Cook:
30 mins
Rye flour gives a deep, earthy flavour, while the butter and milk in the dough make this into a lovely, sconey, crumbly treat.
225g white spelt or plain flour
125g rye flour
Half tsp bread soda
2 tsp baking powder
1 tsp salt
25g chilled butter
3 tsp poppy seeds
250ml milk, extra for coating
Preheat the oven to 220C/ 425F/ gas mark 7. Line a baking tay wih parchment paper.
In a large bowl mix the flours, bread soda and baking powder and mix in the salt.
Rub in the butter until the mixture resembles fine breadcrumbs, then mix in most of the poppy seeds.
Pour in most of the milk and, using a knife, bring the mixture together.
Tip the mixture onto a floured surface and gently knead it just to bring it all together.
Form it into a round shape and gently press it down to a round of about 1 inch/ 2 1/2 cm thick.
Place the loaf onto the baking tray, brush with a little milk and sprinkle ove more poppyseeds.
Place in the oven for 25-30 minutes until risen and golden.
This is best eaten while still warm so don't wait aound.
Serves
makes 1 loaf
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour
Recipe Type
Bread, Cakes & Baking
Level of Difficulty
Easy
