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Put the treacle, chocolate and milk into a saucepan over a medium heat, stir until melted but not boiling then remove from the heat and leave to cool.
Put the flour, yeast and sugar into a large bowl and blend them together.
Pour in the cool milk mixture and the water.
Stir until everything looks craggy and lumpy then stir in the salt.
Stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the dough in the bowl for 50 presses.
Cover the dough with an upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
Rub some oil around the inside of a large baking tray.
Put the caraway seeds onto a plate.
Knead the dough for 50 presses and shape the dough into a ball.
Brush a little water onto the dough ball and roll it on the plate of caraway seeds.
Put the dough, seeded side up, on the prepared tray.
Cover the dough with a large upturned bowl and leave to rise in a warm place for 40 minutes.
Pre-heat the oven.
Remove the bowl and bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
Transfer the bread to a wire rack to cool.
large baking tray, 2 x mixing bowls and saucepan
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!