The Food Gene

Everyday Rye Loaf

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

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

Prep
20 mins
Cook
45 mins
Rest or rise
2 hrs 30 mins
Makes
1 loaf (about 10 slices)
Level
Beginner
  • 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
  • A little oil, for the tin
  1. Mix. Stir everything together into a thick, sticky dough. No kneading needed.
  2. First rise. Cover and leave for 1½ hours, until it has grown by about a third. (1:30:00)
  3. Tin it. With wet hands, press the dough into an oiled 900 g (2 lb) loaf tin and smooth the top.
  4. Prove. Cover and leave for 1 hour, until cracks appear on top. Heat the oven to 220°C (200°C fan) for the last 20 minutes. (1:00:00)
  5. Bake. Bake for 45 minutes, until it sounds hollow when tapped underneath. (45:00)
  6. Cool. Leave in the tin for 10 minutes, then turn out onto a rack. Cool completely before slicing.

Chef’s 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.

Nutrition

Approximate values per loaf (about 10 slices)
Energy 1,767 kcal 7,393 kJ
Fat 10.9 g
of which saturates 1.3 g
Carbohydrate 340.4 g
of which sugars 20 g
Fibre 43.9 g
Protein 54.8 g
Salt 10.06 g