Black Rye Bread


  • 50g black treacle
  • 50g plain chocolate
  • 150ml milk
  • 200g Doves Farm Organic Stoneground Wholemeal Rye Flour
  • 300g Doves Farm Organic Strong White Bread Flour
  • 1 tsp Doves Farm Quick Yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 150ml tepid water
  • 1 tsp caraway seeds
  • flour for dusting


  1. Gently dissolve the treacle and chocolate in the milk, remove from the heat and allow to cool.
  2. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  3. Gently add the cooled milk to the bowl.
  4. Stir in the water, and when everything looks craggy and lumpy.
  5. Using your hands, gather everything together into a doughy mass.
  6. Knead dough in the bowl until it feels smooth and pliable.
  7. 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.
  8. Line a baking tray with parchment.
  9. Knead the dough for 50 presses.
  10. Shape the dough into a ball, roll in the caraway seeds and put it onto the prepared tray.
  11. Leave the cob to rise in a warm place for 40 minutes.
  12. Pre-heat the oven.
  13. Bake for 35-40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  14. Leave to cool on a wire rack.