> Recipes > Bread

Rye bread

Rye bread

PT50M

1
Preheat the oven to 180°C/gas mark 4
2
Place the flours, salt and Weetabix in a mixing bowl, add half of the water to the yeast and mix with the flour
  • 300g of strong bread flour
  • 100g of rye flour
  • 2 Weetabix, crushed
  • 9g of salt
  • 125ml of water
  • 10g of fresh yeast
3
Add the other half of the water until the dough is just sticking to the bowl. Mix on a medium speed for 6 minutes
4
Take the dough hook out, cover with cling film and leave to prove until it doubles in size. Take the dough out of the bowl, place onto a floured table and shape into a round loaf
5
Place onto a baking tray and keep in a warm space. Spray with water to stop the dough from drying and cracking
6
Once the dough has again doubled in size, spray with some more water and sprinkle with flour. Score the top with a sharp knife and place into the oven for approximately 30 minutes

Ingredients

Metric

Imperial

  • 300g of strong bread flour
  • 100g of rye flour
  • 10g of fresh yeast
  • 9g of salt
  • 250ml of water
  • 2 Weetabix, crushed

Comments ()

Rye bread

 
 

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...