Rye bread - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Medium
Ingredients
- 450 g Rye flour
- Salt
- 7 g Easy bake yeast
- 1 tbsp Black treacle
- 450 ml Warm water
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1
Put the rye flour into a mixing bowl with the salt and yeast.
For this step you'll need:
- 450g Rye flour
- pinch Salt
- 7g Easy bake yeast
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2
Stir the black treacle into the warm water until it dissolves and then pour it into the flour. Beat the mixture for about 10 minutes, until elastic. This dough is very soft and stickier than a traditional dough mixture.
For this step you'll need:
- 1 tbsp Black treacle
- 450ml Warm water
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3
Turn the mixture out on to a surface lightly dusted with rye flour and shape it into a ball with a smooth surface. Cover loosely with greased cling film. Leave the dough to prove in a warm place for about 45-60 minutes, until doubled in size.
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4
Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Line a baking tray with non-stick baking paper.
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5
Remove the clingfilm from the dough and place on the baking tray. Bake for 45-60 minutes, until it sounds hollow when tapped on its base. Place on a wire rack to cool.