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Swedish rye bread the easy way

250 g wholemeal bread flour
450 g dark rye flour
2 tbls dark treacle
2 tbls thick-cut marmalade
1 tsp ground ginger
1 tsp cumin
1 tsp ground cinnamon
1 tsp ground coriander seeds
1.5 tsp salt
2 tsp dried yeast (or 3 tsp for a higher rise)
100 g natural unsweetened yoghurt
320 ml tepid water

Put the yeast into the machine first, then the flour. Shake the bowl gently to settle the mix flat, then add the other dry ingredients. Pour on the water and yoghurt.

If you don't have a rye programme then set the machne to multigrain rapid bake.

Do not attempt to slice until cold.

If you are using an older machine without a rye programme and intend to make ths regularly then it is worth getting a rye dough hook.