Measure the water into a jug, add the treacle, stir until dissolved then leave it to cool.
Put the flour, yeast, sugar and salt into a large bowl and blend them together.
Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
Using your hands, gather everything together into a doughy mass.
Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
Oil a 1kg/2lb bread tin.
Knead the dough for 50 presses then shape it and put it into the prepared tin.
Loosely cover the tin with the oiled cling film and & leave it to rise in a warm place for 45 minutes.
Pre-heat the oven.
Remove the cling film and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
Leave to cool on a wire rack.
1kg/2lb bread tin
220°C, Fan 200°C, 425°F, Gas 7
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.
09 Oct 2017
Really good, easy (almost no kneading!). Omitted the sugar.
By Ms Maja Kot
22 Apr 2017
I made this one today. Really nice, not too sweet. I used sunflower oil.