Rye bread

Rye bread

Rye bread is packed with flavour, healthy and low in fat. It’s delicious with all sorts of savoury and sweet toppings.


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  • 500g (1lb) stoneground rye flour
  • Pinch of salt
  • 7g sachet fast-action dried yeast
  • 1 level tbsp black treacle
  • 18cm (7in) square cake tin, buttered


  • Tip the rye flour into a bowl of a table-top food mixer fitted with a dough hook, or a food processor fitted with a dough-making attachment. Add the salt and yeast.  
  • Stir the black treacle into 450ml (15floz) warm water until it dissolves and then pour it into the flour. Beat themixture for about 5-8 mins, until it feels stretchy. Alternatively, beat the mixture by hand, using a wooden spoon. This dough is very soft and stickier than a traditional dough mixture.  
  • Turn the mixture out on to a surface lightly dusted with some rye flour and work it into a ball with a smooth surface. Press the dough into the tin, with the smooth surface uppermost, and using your knuckles to press it out into the corners of the tin. Cover the tin with a clean tea towel or with a piece of oiled cling film. Leave the dough to prove in a warm place for about 45-60 mins, or until it has doubled in size.  
  • Set the oven to gas mark 6 or 200°C.  
  • Take the tea towel or cling film off the loaf and bake the bread in the centre of the oven for 40 mins.  
  • Remove the loaf from the oven and turn it out on to a baking sheet. Return the loaf to the oven to bake for afurther 25-35 mins, or until it sounds hollow when tapped on its base. Finally, remove the loaf from the oven and transfer it to a wire rack to cool.
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