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Dark Rye Loaf

Makes 1 loaf

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. 

8 Reviews / Write a review

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

Ingredients

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  1. Measure the black treacle into a jug, add the hot water, stir until dissolved then leave it to cool.
  2. Put the flours, yeast, sugar, and salt into a mixing bowl and blend them together.
  3. Stir in the prepared water, and when everything looks craggy and lumpy, stir in the oil.
  4. Using your hands, gather everything together into a smooth, soft, doughy mass. Do not knead.
  5. 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.
  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. Invert the large mixing bowl over the tin and leave to rise in a warm place for 45 minutes.
  9. Pre-heat the oven.
  10. Remove the bowl 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.

Equipment

1kg/2lb bread tin, measuring jug and mixing bowl x 2

Temperature

220°C, Fan 200°C, 425°F, Gas 7

Cooking time

40-45 minutes
Very tasty bread with a lovely crust. As a novice baker this is the fifth variety of bread that I have baked during lockdown. All of them have been good but this is my favourite so far.
By Adrian M
22 May 2020
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.
By Patricia Prendergast
24 Feb 2020
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
By Jenna
19 Aug 2019
left out the sugar - add 100 g of whole grains - 1 tablespoon of cocoa powder and make liquid up to 450 ml - simply delicious.
By david cartwright
09 Aug 2018
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.
By Diane
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.
By Mr Nick Bozic
02 Jan 2015

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Organic Stoneground Wholemeal Rye Flour 1kg

£2.00

Out of stock

Quick Yeast 125g

£1.30

Organic Strong White Bread Flour 1.5kg

£2.00

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