White Rye Bread Loaf

Makes 1 loaf

Less dense than many rye loaves, white rye bakes a tasty and easy to slice bread. A teaspoon of caraway seeds can be added to the mixing bowl if you wish.

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


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  1. Put the flour, yeast and sugar into a bowl and mix together.
  2. Pour in the water and when everything looks craggy and lumpy, stir in the salt.
  3. Stir in the oil.
  4. Using your hands, gather everything together into a doughy mass.
  5. Knead the dough, in the bowl for 50 presses.
  6. Cover with an upturned mixing bowl and leave in a warm place, for the dough to double in size, about 2 hours.
  7. Rub some oil around the inside of a 1kg/2lb bread tin or insert a baking liner.
  8. Knead the dough for another 50 presses.
  9. Shape the dough and put it into the prepared tin.
  10. Invert a mixing bowl over the tin and leave in a warm place to rise for 40 minutes.
  11. Pre-heat the oven.
  12. Remove the bowl and bake for 45-50 minutes.
  13. Turn the loaf out onto a wire rack and leave to cool.


1kg/2lb bread tin and 2 x mixing bowls


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

45-50 minutes

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