Recipe by Kitzy
Whilst this loaf isn't as dense as some rye breads, its definitely not as light as normal bread. It goes well with soups, but is equally good for sandwiches!
Top Review by Sydney Mike
GREAT RYE BREAD! Loved the looks, the smell, & especially the taste ~ Couldn't be better, in my opinion! Right from the oven & just slightly cooled, I devoured a quarter of it with some honey butter, & the rest of the loaf won't last very long, I'm sure! This recipe is definitely on my list of make-again-soon breads! [Tagged, made & reviewed in Please Review My Recipe]
- 400 g strong plain brown flour
- 175 g rye flour
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 tablespoon black treacle or 1 tablespoon molasses
- 300 ml warm milk
Directions See How It's Made
- Mix the flours, salt and yeast in a large bowl. Make a well in the middle and add the treacle and enough milk to form a soft dough.
- Turn the dough out onto the surface and knead well for about 10 minutes.
- Put the dough back into the bowl, cover and leave to rise until doubled in size (1-2 hours).
- Knock back the dough onto the surface and knead again briefly. Shape and place in a greased loaf tin. Cover and leave to rise again for an hour.
- Preheat the oven to 200C/400F and bake for about 35 minutes, or until the bread is risen, lightly browned and sounds hollow when tapped on the bottom. Leave to cool on a wire rack.