Dark Rye Loaf

I did not have enough rye flour, so I substituted a mixture of hemp, rice (brown and white), chia and cornflour. I also added some caraway seeds and some malt extract. It came out really well. One of the best loaves I have ever made. Will make it again.

I have just made this loaf with the addition of carraway seeds 1 teaspoon added on last knead of the dough. It is really lovely . made two small loaves with the mixture instead of one big one. Will be makign this recipe again thank you

This is my go to recipe for rye bread. It is easy to make owing to not needing much kneading and keeps very well. I usually slice half and freeze to use in cheese and salami sandwiches.

Good bread, lovely texture and delicious. As I have a jar of malted goo I used that and it worked well if a little sweet…rye stands by itself for its slightly acid taste so will decrease the sweetness when I make it again.

Very tasty and even my children liked it! So I will be making this again.

try adding some typically Austrian/German spices to give it a slightly different and traditional flavour. For a 1kg loaf I grind: 2.5 tsp caraway seeds 2 tsp fennel seeds 1 tsp anise (not essential) 0.5 tsp coriander seeds

Very tasty bread with a lovely crust. As a novice baker this is the fifth variety of bread that I have baked during lockdown. All of them have been good but this is my favourite so far.

I omitted the black treacle, and used 430ml water including 50ml for working the dough with wet hands. It took 12 hours to double in size (overnight) and I presume treacle would speed things up. The dough was very sticky but had plenty of air bubbles; I didn't knead the dough just eased it out of the bowl and shaped it into the 2lb tin. It didn't rise again after 45 minutes, so I put it into 200 C oven and it rose well. The Teflon tin wasn't greased enough and it did stick, so I'll use baking paper in future! The 600g loaf hadn't risen enough to form a good shape in the tin so the ends of the loaf are "rustic". The loaf has lovely golden colour, good even oven spring and tastes delicious. I like having a high ratio of rye to white flour, so I may try this with 700g total flour next time.

I made this! First time making any rye bread, I used the recipe off the back of the bag. It went surprisingly well, and I'm really pleased with the result. Will definitely make again

left out the sugar - add 100 g of whole grains - 1 tablespoon of cocoa powder and make liquid up to 450 ml - simply delicious.

I add mixed seeds (as much as you see fit) to the dough and knead it in slowly. The family will not let me make it without them now.

Makes a very tasty loaf, dense but not too heavy. Will defintely make this again. Needed to add about 1 tbsp of white flour to stop it being so very sticky at knock-down, otherwise followed the recipe on the flour bag exactly. Next time I'll grease the tin more thoroughly with some butter rather than just a spray of oil as it took a knife to release it. Wrapping in a tea towel during cooling also worthwhile else I think the crust would be too hard. My first loaf with rye flour and I'm a convert, amazing flavour.

Really good, easy (almost no kneading!). Omitted the sugar.

I made this one today. Really nice, not too sweet. I used sunflower oil.