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
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.
By Max H.
03 Mar 2018
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.