Rye bread

Rye bread

By
From
Feasting
Makes
2 loaves
Photographer
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.

Ingredients

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

Method

  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.

Note:

  • 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.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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