Rye bread

Ingredients 7
Servings 1


Serving Change
  • 25
  • 300
    lukewarm water
  • 225
    white bread flour
  • 225
    rye flour
  • 5
  • 10
    instant yeast
  • oats (optional)


Preheat the oven to 220 ºC (425 ºF). Grease a small loaf tin with margarine or spray with non-stick spray. Blend the honey and lukewarm water. Combine both flours, salt and the yeast in a large mixing bowl and add the water mixture. Mix to form a soft dough and knead for about 10 minutes on a floured surface till smooth and elastic. Place the dough in a bowl, cover with a sheet of greased plastic and leave to rise till doubled in bulk. Punch down, shape into an oval and place the dough in the prepared loaf tin. Cover with the greased sheet of plastic and leave to rise again till doubled in bulk. Remove the plastic and brush the surface of the dough with water. Sprinkle with oats, if desired. Bake for 30-40 minutes or till done. Serve with the potato soup and lashings of butter. Makes a small loaf.

Read more on: starch  |  bake


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