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Crusty Rye Bread

Crusty Rye Bread

Donna Essex
Serves 1
Prep time: 12h
Cooking time: 45min

Rich and luxurious bread, rye bread has a subtle sweetness thanks to the molasses used in this recipe.

Perfect for toasting or serving with fresh home made soup.

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  • 1.

    In a large mixing bowl, add the flour and add salt to one side of the bowl and yeast to the other side of the bowl

  • 2.

    Add molasses and 3/4 of the water and use fingers to combine the mixture

  • 3.

    Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the sides of the bowl. You want a dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

  • 4.

    On a large work surface, add a little oil and tip the dough onto the surface and knead for 5-10 minutes. The dough will be quite wet to begin with but keep kneading to form a soft dough that isn't overly sticky

  • 5.

    Form into your desired shape and lightly dust with rye flour

  • 6.

    Lightly dust a proving basket with rye flour and add the dough to the basket smooth (top) side down and cover with a tea towel

  • 7.

    Leave to prove overnight to double in size

  • 8.

    Preheat the oven to 220C/425F/Gas 7 and place a roasting tray in the bottom to heat up. Line a baking tray with parchment

  • 9.

    When the empty roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust).

  • 10.

    Remove the dough from the proving basket and slice deep crosshatch marks into the top of the loaf

  • 11.

    Bake for 30 minutes.

  • 12.

    Once nicely baked, test whether it is cooked by tapping the base of the loaf – it should sound hollow.

  • 13.

    Place on a wire rack to cool

  • 14.

    Slice and enjoy!

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