Rustic Rye Bread

Name: Rustic Rye Bread
Ingredients: 400 g strong plain brown flour; 175 g rye flour; 2 teaspoons salt; 2 teaspoons active dry yeast; 1 tablespoon black treacle or 1 tablespoon molasses; 300 ml warm milk

6 ingredients

5 steps

Ingredients

400 g strong plain brown flour
175 g rye flour
2 teaspoons salt
2 teaspoons active dry yeast
1 tablespoon black treacle or 1 tablespoon molasses
300 ml warm milk

Directions

1

Mix the flours, salt and yeast in a large bowl. Make a well in the middle and add the treacle and enough milk to form a soft dough.
2

Turn the dough out onto the surface and knead well for about 10 minutes.
3

Put the dough back into the bowl, cover and leave to rise until doubled in size (1-2 hours).
4

Knock back the dough onto the surface and knead again briefly. Shape and place in a greased loaf tin. Cover and leave to rise again for an hour.
5

Preheat the oven to 200C/400F and bake for about 35 minutes, or until the bread is risen, lightly browned and sounds hollow when tapped on the bottom. Leave to cool on a wire rack.