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| 450 grams | Rye Flour stoneground | |
| Salt a pinch | ||
| 7 grams | Fast-Action Yeast | |
| 1 tbsp | Black Treacle | |
| 450 ml | Warm Water |
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Loaf of Rye Bread
Recipe Submitted By: bakingmad
This Loaf of Rye Bread is so eay to make and different from your ordinary loaf.
| Preparation Time | 1 hour 20 minutes |
|---|---|
| Baking Time | 1 hour |
| Portions | 1 loaf |
| Skill Level | Medium |
| Average Rating |  |
This recipe uses
How to make Loaf of Rye Bread
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Put the rye flour into a mixing bowl with the salt and yeast.
- 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.
-
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.
- Heat the oven to 200C,400F, gas 6. Line a baking tray with non-stick baking paper.
- 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.
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