Rye Bread
Rye Bread
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
30minutes 2hours
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
30minutes 2hours
Ingredients
Instructions
  1. Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water if the dough looks too dry add more warm water until you have a soft dough. Mix for 7 minutes in the electric mixer on low setting.
  2. Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1 hrs, or until roughly doubled in size.
  3. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles.
  4. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 hr, or until doubled in size.
  5. Heat oven to 200C. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 minutes until dark brown and hollow sounding when tapped.
  6. Transfer to a wire cooling rack and leave to cool for at least 40 minutes before serving.
Recipe Notes

Rye flour contains less gluten than white flour, meaning the loaf will have a closer texture than a white loaf. Mixing the rye flour with white or wholemeal flour helps to give it more elasticity and therefore a lighter texture, but if you want a more traditional rye bread you can adjust the quantities.