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–+ servings
A freshly baked loaf of dark rye bread on a rustic wooden table, featuring a deep, rich brown crust with a slightly crisp texture and a dusting of flour on top. A few slices are cut to reveal the dense yet soft interior, speckled with rye grains. The loaf rests on a wooden cutting board, with a serrated bread knife, scattered rye grains, and a small dish of butter nearby. Soft natural lighting enhances the warm, earthy tones.

Dark Rye Bread

I’ve tweaked this recipe over the years and am finally proud of it. It’s gorgeous served fresh from the oven with lots of butter.
Portions:2 small loaves
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Ingrediënten

  • 350 g dark rye flour plus extra for dusting
  • 150 g wholemeal flour
  • 1 1 ⁄2 teaspoons salt
  • 20 g yeast
  • 4 tablespoons malt extract
  • 2 tablespoons treacle
  • 385 ml water
  • 2 teaspoons cumin seeds

Instructies

  • Put 175g/6oz of rye flour and 75g/3 oz of wholemeal flour into a bowl, then stir in the salt, yeast, malt extract and treacle and 150 ml/1⁄4 pint of the water.
  • Mix well for 5 minutes, then leave in the bowl to rise for 5 hours.
  • Line a baking tray.
  • Add the remaining flours and water and the cumin seeds to the dough and mix well.
  • Tip out onto a lightly floured surface, divide the dough into two and shape each into an oblong sausage.
  • Coat each sausage with rye flour, place each in a rye basket and leave to rise for 2–3 hours.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Tip each loaf out onto the baking tray and bake in the oven for 35 minutes, then transfer to a wire rack to cool.
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Recipe Category Bread
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