Rye bread

Rye bread

2 loaves
Elisa Watson

This really dark and slightly sweet rye bread makes amazing crisps when thinly sliced and toasted – they’re the perfect accompaniment to Hummus or Golden beetroot tahini.


Quantity Ingredient
2 tablespoons dried yeast
2 tablespoons caster (superfine) sugar
450g rye flour
1kg plain (all-purpose) flour, plus extra for dusting
200g spelt flour
200g light brown sugar
3 tablespoons dutch (unsweetened) cocoa powder
20g coffee powder
30g fennel seed powder
225g molasses


  1. Mix the yeast and sugar in a bowl with 975 g warm water. Allow to sit for around 10 minutes to activate the yeast. It should appear foamy.
  2. Combine all of the dry ingredients in the bowl of a stand mixer fitted with the dough hook attachment.
  3. Stir the molasses through the yeast mixture and pour it into the dry ingredients. Mix until a dough forms.
  4. Turn the dough out onto a floured work surface and knead until smooth and elastic. Divide the mixture in half and shape to place into two 20 × 12 cm loaf (bar) tins.
  5. Cover the tins with a damp tea towel (dish towel) and leave the dough to prove in a warm place for about 1 hour, or until it has doubled in size.
  6. Preheat the oven to 200°C.
  7. Bake the loaves in the oven for 1 hour. Remove from the oven and allow the loaves to cool in the tin. Turn them out and slice as needed.


  • It’s important to weigh the water in this recipe to get an exact measurement.

    To make dark rye crisps, preheat the oven to 160°C.

    Once the loaves have cooled, slice one loaf into waferthin slices using a bread knife or an electric knife and lay out as a single layer on a lined baking tray. Toast in the oven until very crisp, about 10 minutes, turning once. Do not allow the toasts to colour further.
Jewish cooking
Chicken soup
Yom kippur
Dinner party
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