Our webshop is closed temporarily. We plan to be open again tomorrow morning. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.
Gently dissolve the treacle and chocolate in the milk, remove from the heat and allow to cool.
Put the flour, yeast, sugar and salt into a large bowl and blend them together.
Gently add the cooled milk to the bowl.
Stir in the water, and when everything looks craggy and lumpy.
Using your hands, gather everything together into a doughy mass.
Knead dough in the bowl until it feels smooth and pliable.
Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
Line a baking tray with parchment.
Knead the dough for 50 presses.
Shape the dough into a ball, roll in the caraway seeds and put it onto the prepared tray.
Leave the cob to rise in a warm place for 40 minutes.
Pre-heat the oven.
Bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
Leave to cool on a wire rack.
Large baking tray
220˚C, Fan 200˚C, 425˚F, Gas 7
We loved this loaf. My husband says it is the best bread I have made. It is rich and dark with a great texture and really needs nothing but a little butter. However, I wonder if a sharp cheese would be good. I used a high cocoa solid dark chocolate and was very pleased with the result.
25 Oct 2019
Made my 1st Rye loaf at weekend. Tasted really good & whole family enjoyed. Toasted on Sunday & the treacle taste so good.
Will be making again.
By Mr Peter Brig
21 Dec 2015
I have made this bread 3 times, with my last effort I gained first prize for bread at our village 'Make it, Bake it Grow it Show' last weekend..and it was a good class! It goes down really well with all those that have eaten it so far.
By Mrs Liz Clinton
12 Sep 2014
Having recently returned from Slovenia where the black rye bread was gorgeous I was disappointed. No doubt a fine example of its kind but its sweetness makes it more of a cake than a day to day loaf. That said, it baked well. Have you any suggestions that might more nearly meet my requirement?
By Mr John Furlong
17 Jun 2012
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 Janice Robertson
06 Nov 2011
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!