Dark Rye Loaf


  • 30g black treacle
  • 400ml hot water
  • 400g Doves Farm Organic Stoneground Wholemeal Rye Flour
  • 200g Doves Farm Organic Strong White Bread Flour
  • 1 ½ tsp Doves Farm Quick Yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp oil


  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.