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Rye Bread

A simple rye bread recipe using yeast

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500g Shipton Mill Light Rye Flour

10g Salt

15g Fresh Yeast or 10g dried

280ml Warm Water


  1. Place all ingredients into a mixing bowl and mix together
  2. Tip dough out onto a well floured surface and knead well for 5 minutes
  3. Roll the dough ball around in the flour to avoid sticking and place into a greased bread tin or a well-floured proving basket
  4. Allow to prove for about 35 minutes
  5. Preheat oven to 250ºc and bake for about 50-60 minutes, reducing the heat to 200ºc half way through.

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Tags: Rye LightRye

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Rye Bread using light Rye Flour

Just put this into the oven! Bread dough seemed quite tough/dry when I was kneading it and so I didn't really expect this to actually rise. I resisted putting in extra water and did as the recipe said (although did add pumpkin and sunflower seeds)........seems to have risen and is now in oven cooking, smells amazing so fingers crossed!!

helen_haddrell 17 January 2015


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