Recipe by McCarthy

Taken from 'Food for Health and Vitality' - Makes one loaf - Rye lacks the gluten found in wheat so needs to be mixed with some wheat flour to give rye bread a good risen texture.

Ingredients Nutrition

  • 175 g flour (rye)
  • 175 g flour (wholewheat)
  • 15 g margarine (soft vegetable)
  • 14 teaspoon sea salt
  • 15 g yeast (fresh)
  • vitamin, c tablet (25 mg crushed)
  • 210 ml water (tepid)
  • 1 tablespoon molasses
  • milk (to glaze)
  • rye flakes (to decorate)

Directions

  1. Mix together the rye and wholewheat flours. Rub in the margarine and stir in the sallt. Dissolve the yeast and vitamin C Tablet in the watre and stir in the molasses. Add to the flour and mix to a soft dough. Turn out onto a work top and knead thoroughly for 6-8 minutes until smooth, adding extra flour if required. Cover and rest for 10 minutes.
  2. Preheat the oven to 450F/230C/Gas mark 8. Lightly oil a 450 g loaf tin. Knead the dough lightly and pull it out to a rectangle three times as wide as the tin. Fold in three and place in the tin with the 'seam' underneath. Cover and leave in a warm place to rise, until double, for about 15-40 minutes until the dough springs back when touched. Glaze with milk and scatter some rye flakes on top. Bake at the top of the oven for 25-30 minutes until well risen and brown and the loaf sounds hollow when tipped out of the tin. Leave to cool on a wire rack.

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