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Simple seeded loaf with rye

This recipe is tried and tested using the breadmaker, but could no doubt be oven baked instead. The vitamin C powder allows the use of a higher proportion of rye (for extra colour and flavour) without preventing the loaf rising properly. If all goes to plan you get a lovely soft loaf, excellent rise and a very rustic flavour.

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I use a 250ml cup to measure my ingredients:


3 cups of flour - proportions can be varied, but try 2½ cups strong white bread flour and ½ cup rye flour;

240ml (a fraction under a cup) of warm water;

2 tbsp olive oil;

½ tsp salt;

3 tsp sugar;

tip of a teaspoon of vitamin C powder;

7g fast action yeast;

¼ cup of mixed seeds (this one had white poppy, sunflower and blue poppy, but golden linseed, sesame, caraway and pumpkin all work well too.


Simply use the basic cycle of any decent breadmaker and in roughly 3 hours you have a hearty, healthy loaf.

Added by: Farmer B

Tags: Bread Rye Seeds

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