Rye bread

rye bread_59025


  • 200g rye flour, plus extra for dusting
  • 200g strong white or wholemeal flour
  • 7g sachet fast-action dried yeast
  • ½ tsp fine salt
  • 1 tbsp honey 
  • 1 tsp caraway seed (optional)


  • Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough. Tip out onto your work surface and knead for 
  • 10 minutes until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
  • Place the dough in a well-oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hours, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
  • Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds, work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1-1.5 hours, or until doubled in size.
  • Heat the oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 minutes until dark brown and hollow-sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 minutes before serving.

Recipe courtesy of BBC Good Food 

Related categories: Cakes and bakes Recipes

Last edited:25 October 2019 at 15:20

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