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You are here: Home > Recipes > Black Rye Bread

Black Rye Bread

Doves Farm recipe

Our recipe

Plain chocolate, treacle and a hint of caraway combine to create this unusually dark and very satisfying rye bread.

Customer rating: CakeCakeCakeCakeCake 2 customer reviews

Servings

Unit of measurement

Ingredients

50 gBlack Treacle
50 gPlain Cooking Chocolate
150 mlMilk
200 gRye Flour
300 gStrong White Bread Flour or White Spelt Flour
½ tspSalt
1 tspQuick Yeast
1 tspSugar
150 mlWater
1 tspCaraway Seeds

Method

  1. Gently dissolve the treacle and chocolate in the milk then remove from the heat.
  2. In a large bowl mix together the rye flour, strong white flour, salt, quick yeast and sugar.
  3. Mix in the water and cooled milk.
  4. Knead well until the dough feels smooth and pliable.
  5. Leave the dough covered with a tea towel, in a draught free place, for it to double in size. (This should take about an hour).
  6. Turn dough out onto a floured surface and knead the dough firmly for several minutes.
  7. Form the dough into an even ball and roll it in the caraway seeds.
  8. Place on an oiled baking tray and leave to rise for 30 minutes.
  9. Bake in a preheated oven for 35/40 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
35/40mins at 220°C/Fan200°C/425°F/Gas 7

Dietary status:
Without Egg, Without Nuts, Without Soya, Without Wheat, Wholegrain.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

2 Reviews
5 stars: 1
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (2.5/5)

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By Mrs Janice Robertson

06 Nov 2011 | 15:30 GMT

Rating: CakeCakeCakeCakeCake

This bread is simply delicious. Beautiful soft texture with a hint of dark chocolate. I followed the recipe exactly although I let it rise for an hour instead of 30 minutes before baking. I would suggest serving it with a mild creamy goat's cheese. Strong or blue cheeses tend to overpower the taste of this bread. I highly recommend this recipe - absolutely gorgeous.

By Mrs Lisa Owen

10 Feb 2010 | 20:05 GMT

Rating: CakeCakeCakeCakeCake

would love to try this recipe, but am allergic to dairy. so will have to see if it will work with soya milk. will keep u posted!