Rye Bread

A rich, sweet rye loaf made with black treacle, perfect for sandwiches, featuring a traditional crosshatch crust pattern.

Baking Vegetarian Bread Low Fat Rye

Estimated Nutrition

Calories

1785.4

kcal / serving

1785.4 kcal total

Carbs

382.4g

per serving

382.4 g total

Fat

10.2g

per serving

10.2 g total

Protein

44.5g

per serving

44.5 g total

Cook Time

minutes

Serves

loaf

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Instant Yeast

Black Treacle

GrainsCereals

500

Rye Flour

plus extra for dusting

Liquids

350

Water

cool

NutsSeeds

Salt

OilsFats

Olive Oil

for kneading

Method

Preheat the oven to 220°C and place a roasting tray in the bottom.

Combine rye flour, salt, yeast, treacle, and most of the water in a bowl.

Cover and leave to prove for eight hours or overnight until doubled in size.

Cool the bread significantly before slicing and serving.

Shape the dough into a round cob and place into a floured proving basket.

Knead the dough on an oiled surface for 5 to 10 minutes until a skin develops.

Half-fill the hot roasting tray with boiling water to create steam.

Gradually incorporate remaining water until a soft, rough dough forms.

Invert dough onto a lined tray, slash with a crosshatch, and bake for 30 minutes.