Ideal for a bread maker with a rye programme. Don't forget to use the special rye paddle otherwise the very stiff mixture might strain the motor!
Use 50/50 rye / wholemeal for a heavier, more traditional loaf, or 50/25/25 rye / wholemeal / granary for a lighter result.
250g rye flour
250g wholewheat flour (or 125g wholemeal / 125g white or granary)
2 tablespoons molasses
2 tablespoons olive oil
2 tablespoons milk powder (optional)
2 tablespoons cocoa powder (optional for a hint of chocolate)
1 tablespoon fennel seeds (or caraway if you prefer a more bitter flavour)
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
half to one tsp salt
2 tsp fast acting yeast
Pop all the ingredients in the bread pan and select the rye programme.