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Rye Bread

  • Total Time

    2h 20m
    • Prep Time

      1h 20m
    • Bake Time

      1h 0m
  • Serves

    1

  • Skill Level

    Intermediate
  • 0 Reviews

    No ratings yet

This is the perfect rye bread recipe. It's so simple to make and delicious to eat. Rye flour is wheat free, which means it can help alleviate bloating and discomfort after eating it. 

 

 

Method

  1. Put the rye flour into a mixing bowl with the salt and yeast.

  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.

  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.

  4. Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Line a baking tray with non-stick baking paper.

  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.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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