Rye bread recipie.

[MoonFaceMama]

Have only a wee bit of white bread flour left, no wholemeal, but a bag of impulse purchase rye flour. Have lent out my trusty bread book.

Anyone have a good recipie? Or do i have to go to the shops?

I usually don*t bake only with rye flour, because it makes the dough quite heavy. how much white flour do you have left? I like to mix it into my bread for flavour. I use about 150g rye flour and 350g brown bread flour.

thanks mousey but as i read your post i realised i also don't have any yeast so i might try soda bread with part rye and part plain flour...or i might just go to the shop and put the rye flour back in the cupboard for another year

Have you thought about a rye sourdough? It will take you about a week to develop your starter/mother, but it then keeps for ages and is great with pate or cheese. I think you should be able to find a recipe on the Shipton Mill web-site here

Have you thought about a rye sourdough? It will take you about a week to develop your starter/mother, but it then keeps for ages and is great with pate or cheese. I think you should be able to find a recipe on the Shipton Mill web-site here

I love rye bread. I make it like this:

500gms strong white flour
500gms rye flour
2tblspns yeast
1tblspn salt
4tblspns treacle (optional, can just use sugar for a lighter, sweeter loaf)
1tblspns cocoa powder (optional)
4tblspns veg oil
300ml sour milk mixed with 300ml hot water
1tblspn caraway seeds (optional)

Mix yeast with milk and water and treacle/sugar and leave for 10 minutes or so until frothy. Add flours, salt, cocoa and seeds and squeeze together. Add oil and squeeze together again. Leave for 15 mins to rest. Knead until smooth. Rest 30 mins, knock back and knead a few mins. rest 30 mins, knock back, knead and divide into 2 equal bits. Shape and leave to rise till double. Heat oven to max. SLash top of loaves and wash with egg. Sprinkle with rye flakes and/or caraway seeds. PUt in the oven and reduce the temp to 200. Bake for about 40 mins until dark brown, risen and hollow sounding. Let it cool before you cut it.

Thanks 4merly and stressed! Sorry, this thread dropped off my threads i'm on so i didn't realise you had replied.

I've been meaning to make a sourdough starter for ages so will check out the link thanks 4merly!

And the recipie you posted was quite like what i've just done...i just used half rye half white in my norma bread recipie, but the addition of black treacle would be lovely (is it this one you mean or normal treacle?)

Yes, black treacle. It gives it a really good colour and a sort of bittersweet taste.