Rye Bread


This recipe illustrates the use of rye flour which is stronger flavoured than wheat flour. This version has a lighter texture than many other rye breads, for example pumpernickel, as it includes some gluten-rich strong wheat flour. A variation can be made by adding seeds (below).

To make 2 cob loaves, you will need 250 g (8 oz) rye flour, 375 g (12 oz) strong white flour, 15 g (¼oz) salt, 1 sachet easy-blend yeast, 150 ml (¼ pint) hand-hot water, 150 ml (¼ pint) hand-hot milk and 1 tablespoon treacle.

  1. Mix together the flours, salt and easy-blend yeast in a large bowl. Mix together the water, milk and treacle. Add the liquid mixture to the flour and mix to a firm dough, adding extra flour if necessary. Knead the dough for about 10 minutes until it is smooth and elastic.

  2. Shape the dough into a ball, put back in the bowl and place inside a large plastic bag, folding the open end under the bowl. Leave to rise until doubled in size. Knead again for 2—3 minutes and shape into 2 smooth rounds or cobs. Place on a greased baking sheet, spaced well apart.

  3. Cover and leave to rise again until doubled in size. Bake at 230° C, 450°F, Gas Mark 8 for 15 minutes. Brush the loaves with water, then reduce the oven temperature to 190°C, 375°F, Gas Mark 5 and bake for an additional 30—35 minutes. Cool on a wire rack.