Wheat and Rye Loaf

By Thursday, August 24, 2017

This Wheat and Rye Loaf is ridiculously quick and straightforward to make, and yields an incredibly rich and flavourful loaf. The rye and wholemeal flour give the loaf a delicious nutty flavour, with the treacle adding great richness and depth of flavour. This bread is perfect served warm with plenty of salted butter. 

Makes one loaf

You will need:

150g wholemeal flour
150g rye flour
100g strong white bread flour
400 - 425ml lukewarm water
1 tbsp treacle
2 tsp dried yeast
1 tsp salt

Begin by preheating the oven to 220 degrees / gas 7. Place the lukewarm water into a mixing jug with the treacle and mix well. Stir in the yeast and then leave to sit for 4-5 minutes until the yeast in nice and frothy. 

In the meantime, mix together all of the flours into a large mixing bowl with the salt. Make a well in the middle of the bowl and add in the yeast mixture, stirring with a fork until everything is well combined. Cover the bowl with a tea towel and leave to sit for 10 minutes. Whilst the mixture is resting, grease the loaf tin with a vegetable or seed oil (I usually use sunflower or rapeseed). 

Once 10 minutes is up, pour the mixture into the loaf tin and gently smooth the top with a spatula (the mixture should only fill about 3/4 of the tin. Cover with a tea towel again and leave for 20-30 minutes in a warm place until the mixture has risen to within 1/2 inch of the top of the loaf tin. Then, remove the tea towel and place the tin in the oven with a few teaspoons of cold water splashed into the oven. Bake for 20 minutes, then turn the oven temperature down to 180 degrees / gas 4 and bake for a further 45 minutes. Remove the loaf from the tin and put it back into the oven upside down for another 10 minutes to cook through. (You know its done when you tap the bottom of the loaf and it sounds hollow. 

Remove the bread from the oven and leave to cool for at least 10 minutes on a wired rack. Serve and enjoy!

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