Rye Bread Recipe

Rye Bread Recipe

Ingredients : Makes one loaf

200 g

475 ml

120 m

65 g

15 ml

30 ml

15 ml

120 ml

850 g

Rye flour

Boiling water

Black treacle

Butter, cut into pieces


Caraway seeds

Active dried yeast

Lukewarm water

Plain flour semolina or flour,

for dusting

Method :
  • Mix the rye flour, boiling water, treacle, butter, salt and caraway seeds in a large bowl. Leave to cool.
  • In another bowl, mix the yeast and lukewarm water and leave to dissolve. Stir into the rye flour mixture.
  • Stir in just enough plain flour to obtain a stiff dough. If it becomes too stiff, stir with your hands.
  • Transfer to a floured surface and knead thoroughly until the dough is no longer sticky and is smooth and shiny.
  • Place in a greased bowl, cover with a plastic bag, and leave in a warm place until doubled in volume. Punch down the dough, cover, and leave to rise again for 30 minutes.
  • Preheat the oven to 180oC/350oF/Gas 4. Dust a baking sheet with semolina or flour.
  • Shape the dough into a ball. Place on the sheet and score several times across the top.
  • Bake until the base sounds hollow when tapped, about 40 minutes. Cool on a wire rack.

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