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Rye Bread


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.