Line a 1kg/2lb loaf tin, with parchment and pre-heat the oven.
Put the flour, bicarbonate of soda, Vitamin C and salt into a large bowl and mix together well.
Measure the yoghurt and water into a jug (add the lemon juice if used) and stir until combined.
Pour this into the mixing bowl and stir everything together to make a soft, sticky dough mass.
Tip the dough into the prepared tin, smooth the top and sprinkle with the oil.
Cover the tin with oiled tin foil creating a dome so that the can bread rise during cooking.
Bake for 55 minutes, carefully remove the tin foil and bake for a further 10 minutes.
Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.
Cool completely before slicing.
1kg/2lb loaf tin, parchment and tin foil
240˚C, Fan 220˚C, 475˚F, Gas 9
55 minutes covered + 10 minutes uncovered
I had only 400g of rye flour left in the bag, so I had to scale everything down by 20%. But the end result was wonderful, really tasty and not as heavy as my previous efforts with rye and yeast.
I just wish I could get this flour at my local supermarket. I have to drive to the other side of town to a Tesco to find it.
By Steve Maskery
04 Dec 2018
The recipe calls for far too little water, insufficient to make a dough. I added considerably more, sprinkled sunflower seeds on top and baked it. It looked fabulous, much more risen than in your photo.....but the loaf welds itself to the parchment paper liner. We'll end up cutting all the crust off. It's the first (and last) time I shall ever bake bread in a liner. Better to just grease a tin!
So your recipe needs a bit of adjusting.