Catherine's Rye Bread

Wed, 4 January 2017

Catherine Leyden was in the kitchen with her recipe for some delicious rye bread. 

Ingredients

500g/1lb 2oz Odlums Wholemeal Rye Flour
500ml/ 17fl oz Warm Water
1 tbsp Black Treacle
1 x 7g sachet Instant Dried Yeast
½ tsp Salt

Method

Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin with baking parchment.

In a jug, add treacle to the warm water and stir.

Place rye flour in a bowl, make a well in the centre, add the yeast and pour on half of the liquid, gently add the flour from the edges of the well and rest for 15 mins.

Add the remaining liquid and salt, mix well with a spoon to combine the ingredients. The mix will be quite thick, add more water if necessary to achieve a soft sticky dough.

Transfer to the prepared tin, smooth the top with the back of a spoon dipped in water. Leave it, covered with a damp tea towel or cling film for approximately 1 hour, or until the dough has risen to the top of the tin.

Bake for about 35-45 minutes until golden brown and the bread sounds hollow, when tapped underneath.

Turn out onto a wire tray to cool. Enjoy!