Rye Bread

Directions

1. 1
   Mix together the rye and wholewheat flours.
2. 2
   Rub in the margarine and stir in the sallt.
3. 3
   Dissolve the yeast and vitamin C Tablet in the watre and stir in the molasses.
4. 4
   Add to the flour and mix to a soft dough.
5. 5
   Turn out onto a work top and knead thoroughly for 6-8 minutes until smooth, adding extra flour if required.
6. 6
   Cover and rest for 10 minutes.
7. 7
   Preheat the oven to 450F/230C/Gas mark 8.
8. 8
   Lightly oil a 450 g loaf tin.
9. 9
   Knead the dough lightly and pull it out to a rectangle three times as wide as the tin.
10. 10
    Fold in three and place in the tin with the 'seam' underneath.
11. 11
    Cover and leave in a warm place to rise, until double, for about 15-40 minutes until the dough springs back when touched.
12. 12
    Glaze with milk and scatter some rye flakes on top.
13. 13
    Bake at the top of the oven for 25-30 minutes until well risen and brown and the loaf sounds hollow when tipped out of the tin.
14. 14
    Leave to cool on a wire rack.