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Rye Bread Recipe

11 Reviews

About the bake

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.

220Total Time
120Prep Time
1Bake Time
1Serves
A little effort

Method

  1. Step 1:

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

  2. Step 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. Step 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. Step 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. Step 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.

Ingredients

    • 450g Rye flour
    • 1pinch Salt
    • 7g Allinson's Easy Bake Yeast
    • 1 tbsp Black treacle
    • 450ml Warm water

Utensils

  • Large mixing bowl
  • Baking tray
  • Clingfilm
  • Cooling rack

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