Rye bread and horse pie

Ha. Bet that got your attention. Not really making horse pie....more to follow. Generally I avoid rye bread, but this is a tasty, easy eating recipe This rye bread is  uncomplicated - I throw everything in my Kenwood mixer and switch it on. The dough is quite sticky to work with, so some form of mixer is easier on the icky hands, but perfectly doable. I often make just half the recipe, more than sufficient for 1 nice sized loaf. The amounts are quite accurate, so follow closely!

                                       Rye Bread
Makes 2 medium loaves
240g Rye flour (Eureka if possible, or stone ground  or if you are grand - home ground)
120g Cake flour
10g instant yeast
15ml brown sugar
10ml salt
5 - 10ml caraway seeds, optional
30ml olive oil
400ml lukewarm water
15ml honey or molasses
120g EXTRA cake flour

Mix rye and first amount of cake flour, yeast, sugar, salt and seeds in bowl. HINT: Never add the yeast and the salt together, always stir one in then add the other. Add the oil, honey and water and mix to combine with dough hook or wooden spoon. Add sufficient of the remaining flour to form a soft, kneadable dough that is not too sticky. Knead for about 4 minutes in mixer, or turn out and knead by hand for 5 minutes on a lightly floured surface. Return dough to bowl, cover and leave to rise for 15minutes. Knock down (punch it back lightly), cover and leave again for 15 minutes. Divide dough in half and shape into  ovals, place onto a lightly floured baking tray. Slash the tops about 3 times with a sharp knife, flour lightly and leave to rise, uncovered, until doubled in size.
Bake @190C for 15 minutes, reduce heat to 180C and bake a further 15-20 minutes till loaf sounds hollow when tapped. Cool on wire rack.

Horse pie? Nah not really. I must be having a midlife crises because I have bought myself a horse again, so I could not resist adding his photo, has nothing whatsoever to do with food!!!

His name is "Master's Gift" and he is 4 years old, ex Racehorse and that's it!!