back to cookbook
Wholemeal Rye Loaf
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
1
- Ingredients
- 2 ⅓ cups whole-grain Rye flour
- 1 ⅔ cups Whole wheat flour
- 1 ¼ cups cracked rye
- ⅛ oz Dried yeast
- ¼ cup turnip syrup
- 3 ½ ozs natural Sourdough starter (from a health-food shop)
- 2 Tbsps coarse breadcrumbs
- 1 tsp salt
- vegetable oil (for the tin)
back to cookbook
print shopping list
Preparation steps
1.
Put both types of flour and the rye in a bowl and make a well in the centre. Add the yeast and stir together with the syrup and 150 ml lukewarm water. Add the sourdough, bread seasoning, salt and approx. 250 ml water and knead the mixture to a firm dough. Cover and leave for around 1 hour to rise.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush the loaf tin with oil.
3.
Knead the dough again thoroughly on a floured work surface, form into an oblong and place in the tin. Leave to rise for a further 30 minutes.
4.
Brush the dough with water, cover with aluminium foil, seal and bake in the oven for approx. 30 minutes. Remove the foil and bake for a further 40-50 minutes. Remove from the oven and cool briefly in the tin, then turn out of the tin and leave to cool completely.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Tags
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week