Everyday Rye Loaf
A dark, moist tin loaf with a little treacle and caraway. No kneading.
Rye dough is sticky and does not stretch like wheat dough. That is fine: you mix it, rest it, and let the tin do the shaping.
Wait until it is fully cool before slicing. Rye keeps setting as it cools.
Ingredients
Serves
Method
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Mix
Stir everything together into a thick, sticky dough. No kneading needed.
-
First rise
Cover and leave for 1½ hours.
Timer: 1:30:00
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Tin it
With wet hands, press the dough into an oiled 900 g loaf tin and smooth the top.
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Prove
Cover and leave for 1 hour, until cracks appear on top.
Timer: 1:00:00
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Bake
Bake at 220°C (200°C fan) for 45 minutes. Cool completely before slicing.
Timer: 45:00