Dark Rye Loaf

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.