Rye bread recipe
Give our simple rye bread recipe a go – this rich, crisp loaf is perfect for thickly slicing and dunking into a steaming bowl of soup or hearty casserole. Although it takes a little time to prove and knead the dough, the delicious results are really worth the wait.
See method- Serves 6
- 20mins to prepare, 12-14hrs to rise and 30mins to cook
- 353 calories / serving
- Freezable
- Healthy
Ingredients
- 400g rye flour
- 100g plain flour
- 30g dried yeast
- 325ml water
- 2tsp salt
- 60g (2oz) butter
Each serving contains
- Energy
- 1490kJ 353.0kcal
- Fat
- 10g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 1g
of the Reference intake
Carbohydrate 62.2gProtein 8.3gFibre 11.1g
Method
- Prepare the dough by sifting and then mixing 150g of the rye flour with the plain flour and yeast. Make a well in the centre of the dry ingredients and then pour in half the water to make a thick paste. Beat together well for 5 minutes.
- Cover and leave in a cool place (not the fridge for 12-14 hours) until it doubles in size.
- Gently punch down the dough with a clenched fist. Add the remaining rye flour and the butter to the dough as well as the remaining water, and beat together to make a soft dough. Gradually add the water as the dough should not become too sticky.
- Knead the dough for 3 minutes in the bowl and then tip it out onto a floured surface. Knead the dough on the work surface punching any air out of it, for another 3-4 minutes. Place the dough back into the bowl and leave in a warm place to double in size again. This should take about an hour.
- Roll the dough into a cylinder pressing out any large air bubbles and slash the top diagonally with a knife then place on a lined baking tray for an hour and allow to rise and double in size again.
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Sprinkle a little rye flour on the top and then cook in the oven for 30 minutes. It should be golden brown and firm to the touch.
- Allow to cool and then serve with a hearty casserole or stew.
- See more Bread Recipes
