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Rye Bread With Smoked Salmon

A rich source of magnesium, rye bread is a great alternative to wheat. Bake your own loaf and serve with smoked salmon, crème fraîche and dill.

Rye Bread With Smoked Salmon

Serves 4-6

½ cup warm water

1 tbsp molasses

2 tsp dried yeast

1 cup rye flour

½ cup plain flour

¼ cup sunflower seeds, plus extra

2 tbsp cracked rye grains

½ tsp salt

1 tsp orange rind, finely grated

1 tsp fennel seeds

1 tsp caraway seeds

½ tsp ground cardamom

¼ cup extra virgin olive oil

200g smoked salmon slices

½ cup crème fraîche

baby capers, dill sprigs and lemon wedges, to serve

Combine water, molasses and yeast. Set aside until frothy.

Combine rye and plain flours, sunflower seeds, rye grains, salt, rind, fennel, caraway and cardamom. Add in yeast mixture and oil, stir until dough 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 cover with plastic wrap. Set aside in a warm place for 1 hour.

Punch down dough. Turn onto a lightly floured surface and knead for 2-3 minutes.

Preheat oven to 220°C. Line an oven tray with baking paper. Shape dough into a 22cm log and place on tray. Lightly brush with water. Sprinkle with sunflower seeds. Cut slashes
into dough. Set aside in a warm place for 1 hour or until doubled in size.

Bake for 10 minutes. Reduce to 180°C and bake for 25 minutes or until loaf sounds hollow when tapped on base.

Cut into slices, top with crème fraîche, salmon, capers and dill. Serve with lemon wedges.

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