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Member recipe

Rye Bread

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Serves 1 - 2 Loaves

Starter takes a few days to make, but well worth the wait. Keep a bit of the mixture in the fridge for the next time

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  • 100g rye flour for starter
  • 100ml warm water for starter
  • 500g rye flour
  • 500ml warm water
  • 1 dsp dry yeast
  • 500g strong white flour
  • 1 tsp salt
  • 1 tbsp olive oil
  • milk to brush
  • caraway seeds


    1. Mix together the starter flour and water, cover with a piece of muslin and keep in a warm place for three days.
    2. Place the rest of the rye flour in a large bowl, mix in the warm water, then the starter and yeast, and leave to stand in a warm place for one hour. Spoon 4 tbsp into a clear jam jar and place in the fridge for the next time.
    3. Add the flour, salt and oil to the rye mixture and work the mixture into a smooth dough. Allow to rise for one hour.
    4. Form the dough into two loaves, place on an oiled baking tray and allow for a further hour.
    5. Preheat the oven to 200C/ Gas 6.
    6. Brush the top of the loaves with the milk and sprinkle with the caraway seeds.
    7. Bake for 30-40 minutes until golden brown.

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