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. Historically rye bread has been a popular choice to bake in Europe due to it being high in fibre and easy to make. If you fancy more crunch to your crust you could always introduce some grains or seeds.
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.
Preheat the oven to 200°C (180°C fan, 400°F, gas mark 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.
The easiest way to follow a recipe
12 September 2020
Try adding 2 tablespoons of sugar. Yeast will not activate without it and a spoonful of black treacle doesn’t contain enough.
18 August 2020
This is a terrible recipe.
You said you will review the recipe , when ?
19 June 2020
I love it, comes right every time!
19 June 2020
I loved it! Comes right every time!
08 June 2020
Won’t come together as a dough. Just a dense sticky mix so can’t knead it.
29 May 2020
I've tried this recipe twice and I simply can't get it to work, first time it was way to wet but it rose OK, it the oven and collapsed.
Second time I added less water, it rose OK, hit the oven and collapsed... I dont know what I'm doing wrong
Sorry your bread has not been successful.
Rye dough is far more wetter than a normal dough. But in saying that it shouldn't collapse when taken out of the oven. During baking if the loaf collapses it could be down to oven temperature that is too low. This means the dough rises to its maximum, then collapses before it gets hot enough to set. Or, dough could have been over-risen.
Hope this helps.
24 May 2020
Mine was very moist and flattened when proofing.
22 May 2020
I had a problem with this, I followed the recipe and instructions but had a wet sticky dough that refused to be made into a ball shape. I left it to prove for an hour and it simply spread out, but didn't rise. Finished up pouring the dough into a tin to bake, came out looking solid with a nice crust, not tasted it yet. Any ideas what might have gone wrong, please? Mike
Rye bread is definitely a 'wetter' dough than standard dough.
We will however review the recipe ASAP,
21 May 2020
Tried it total failure6 never again
03 April 2020
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