Dark Rye Loaf

Makes 1 loaf

The black treacle in this recipe helps to develop the characteristic dark crust on this wholemeal loaf.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan


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  1. Measure the water into a jug, add the treacle, stir until dissolved then leave it to cool.
  2. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  3. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  4. Using your hands, gather everything together into a doughy mass.
  5. 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.
  6. Oil a 1kg/2lb bread tin.
  7. Knead the dough for 50 presses then shape it and put it into the prepared tin.
  8. Loosely cover the tin with the oiled cling film and & leave it to rise in a warm place for 45 minutes.
  9. Pre-heat the oven.
  10. Remove the cling film and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  11. Leave to cool on a wire rack.


1kg/2lb bread tin


220°C, Fan 200°C, 425°F, Gas 7

Cooking time

40-45 minutes
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.
By Mr Nick Bozic
02 Jan 2015

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