Honey & Treacle Rye Bread
Member recipe by steve0589
ServingsServes 1 - 1 Loave
- Dry Ingredients
- 350 Rye Flour
- 150 Strong White Bread Flour
- 1 tsp Salt
- 1 tbsp light Muscavado sugar
- 1 tbsp cocoa
- 1 tsp Caraway Seeds
- 1 tsp Fennel Seeds
- 15g Fresh Yeast
- Wet Ingredients
- 350ml Water
- 2 tbsp Rapeseed Oil
- 2 tbsp Black Treacle
- 2 tbsp Honey
- In a large bowl mix all dry ingredients leaving the fresh yeast until last which you then rub into the mixture.
- Mix all wet ingredients together I use a small electric whisk
- Make a well in the centre of the dry ingredients and pour in the wet ingredients, mix together using a wooden spoon. I find that the mixture tends to be wetter and stickier than your normal doughs.
- Lightly flour your work surface and kneed for 10 - 15 minutes, put into a lightly oiled bowl and cover with a wet towel or oiled cling film (I use an oiled shower cap) Leave in a warm place to rise for 1hr - 1 1/2 hr but for a tastier bread leave in fridge for 12hrs (which I prefer)
- Knock back dough turn out onto a floured surface and give it a slight kneed before shaping and putting into an oiled loaf tin. Leave for 1 - 1 1/2 hours until double in size or risen to the top of the loaf tin.
- Put into a pre-heated oven at 190 degrees for appox 35-45 minutes. Turn out onto a cooling rack and leave to cool for approx 30 minutes then enjoy a real tasty Rye Bread loaf. Enjoy
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