Everyday Rye Loaf

A dark, moist tin loaf with a little treacle and caraway. No kneading.

The Food Gene · https://thefoodgene.com/recipe/everyday-rye-loaf/

Prep
20 mins
Cook
45 mins
Rest
2 hrs 30 mins
Yield
Serves 10
Level
Medium

Ingredients

  • 300 g rye flour
  • 200 g strong white bread flour
  • 7 g fast-action yeast
  • 10 g salt
  • 1 tbsp black treacle
  • 400 ml warm water
  • 1 tsp caraway seeds

Method

  1. Mix. Stir everything together into a thick, sticky dough. No kneading needed.
  2. First rise. Cover and leave for 1½ hours.
  3. Tin it. With wet hands, press the dough into an oiled 900 g loaf tin and smooth the top.
  4. Prove. Cover and leave for 1 hour, until cracks appear on top.
  5. Bake. Bake at 220°C (200°C fan) for 45 minutes. Cool completely before slicing.

Chef tip

Wet hands and a wet spatula stop rye dough sticking to everything.

Storage

Wrapped, it keeps for 5 days and toasts well to the end.

Swap it

Use fennel seeds instead of caraway.