Dark Rye Loaf or 12 Dark Rye Crusty Dinner Rolls

A wholesome "feel good" bread - great with soup and cheese


Start by making the dough. Either by hand or using the dough hook of a machine mix together the dough ingredients and adding between 300ml  and 320ml water, sufficient to form a dough. Continue kneading until the dough is smooth and elastic – this will take around 10 minutes in a machine and 15-20 minutes by hand.

Grease a roomy mixing bowl and pop the dough into it then cover with a shower cap and allow to double in size. This will take around an hour in a warm place.

When the bread has risen take from the bowl and shape into a bloomer or place into a large proving basket making sure it is well floured first.  Prove for 50 minutes – I like to prove my bread in the oven with just the light on.

TIP – these quantities also make 12 dinner rolls.  Try adding a few fennel seeds to the dough for a fantastic flavour.

Preheat the oven to 220 degrees and after the second prove pop into the oven and bake for 30 minutes until browned and crispy on the top.

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