This is a very easy rye bread recipe. Rye flour has very little gluten so there is no kneading involved. The mixture is however extremely wet and sticky – so be warned! This is a good option for people who cannot tolerate wheat.
A very simlple rye bread recipe
- 235g light rye flour*
- ½ teaspoon instant yeast
- 1 teaspoon salt
- 3g malt (available from health food shops)
- 200g/200ml tepid water
- Small loaf pan, greased
- Put the malt in a large mixing bowl and pour over 50g boiling water. Stir to dissolve. Then add 150g cool water. The water should feel neither hot nor cold before adding the rest of the ingredients.
- Mix the rye flour, salt and yeast together in a bowl (to make sure the ingredients are evenly distributed) then tip into the mixing bowl.
- Mix quickly with a wooden spoon until there are no dry bits of flour left. Dip your hand in cold water and scoop the dough into a rough ball towards one side of the bowl. Now, wet both hands and scoop up the ball. Form into a rough oblong and place in the tin. Don’t squish it down – it will find its own level. Sift some more flour over the top, then cover with a shower cap or plastic bag. Make sure there is plenty of head room.
- Leave at room temperature until the dough has risen to the top of the tin and there are little cracks or holes on the surface. This will take about 1 – 1½ hours
- Bake in a preheated oven 200c, 180c FAN, Gas 6 for about 50 minutes.
- Turn out of the tin and cool on a wire rack. Don’t cut into the loaf until the next day.
Chopped walnuts, figs or raisins (no more than 50g).
If you are new to bread making, why not book a bread making course with us.