Step by step: Wholesome rye bread

Recipe from: 28 July 2015

Ingredients 9
Time 30 min + rising time
  • 280
    stoneground rye flour
  • 160
    stoneground white bread flour
  • 120
    stoneground wholewheat flour
  • 15
    brown sugar
  • 1
    7g sachet instant yeast
  • 5
    caraway seeds (optional)
  • 80
  • 25
    olive oil
  • 15
    potato starch flour mixed with 30ml water, for glazing


Oven Temperature 200°C.

Mix the flours, sugar, yeast, caraway seeds and 5ml salt together in a large bowl. Make a well in the centre.

Add about 320ml lukewarm water, the molasses and the oil and stir the flour inwards from the sides. The dough should be soft and a bit sticky.

Transfer to a lightly floured surface and knead for 10 minutes. You can also use the dough hook of a food processor and knead for 10 minutes.

Cover with a damp cloth and leave to rise for 3 hours or until doubled in size. Prepare the tin by lining it with baking paper.

Knead down the dough then shape it to fit into the tin, with the seam side of the dough facing downwards. Cover and leave to rise for 2 hours or until well risen.

Mix the potato starch and water together and brush over the top of the bread. Bake in a preheated oven for 40 minutes or until cooked. Keep for a day before eating.

Makes one large or two small loaves.

Text and images:
Ideas magazine

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Read more on: bake  |  bread  |  recipes

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