Dark Rye Loaf
About this recipe:
The black treacle in this recipe helps to develop the characteristic dark crust on this wholemeal loaf. As rye bread can tend towards stickiness, this dark rye dough is kneaded less than other types of bread.
1kg/2lb bread tin, jug and 2 x mixing bowls
30g black treacle
100ml hot water
300ml cold water
400g Doves Farm Organic Wholemeal Rye Flour
200g Doves Farm Organic Strong White Bread Flour
1½ tsp Doves Farm Quick Yeast
1 tsp sugar
1 tsp salt
2 tbsp oil
oil, for tin
220°C, Fan 200°C, 425°F, Gas 7
- Measure the black treacle into a jug or bowl, add 100ml hot water and stir until dissolved.
- Add 300ml cold water and stir to combine.
- Put the flours, yeast, sugar and salt into a mixing bowl and blend them together.
- Stir in the prepared water, and when everything looks craggy and lumpy, stir in the oil.
- Using your hands, gather everything together into a smooth, soft, doughy mass. Do not knead.
- Invert a large mixing bowl over the dough bowl or cover with a clean tea towel 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 1kg/2lb bread tin.
- Knead the dough for 50 presses then shape it and put it into the prepared tin.
- Invert the large mixing bowl over the tin and leave to rise in a warm place for 45 minutes.
- Pre-heat the oven 20 minutes before you plan to bake.
- Remove the bowl 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.