Rye Bread

Rye Bread


11 people made this

About this recipe: This bread is richly flavoured and easy to make. The dough is formed in a bread maker, shaped and baked in an oven. Enjoy thickly sliced with lashings of butter.


Serves: 20 

  • 4 tablespoons chopped rye
  • 4 tablespoons water
  • 175ml milk
  • 4 tablespoons water
  • 1 teaspoon salt
  • 4 tablespoons dark brown soft sugar
  • 1 egg
  • 50g butter
  • 600g bread flour
  • 4 teaspoons wheat gluten powder
  • 1 3/4 teaspoons dried active baking yeast
  • 1 tablespoon milk

Prep:20min  ›  Cook:35min  ›  Extra time:45min proofing  ›  Ready in:1hr40min 

  1. Soak the chopped rye in 4 tablespoons of water until most of the water has been absorbed.
  2. Place ingredients into the bread machine in the order suggested by the manufacturer. Add the soaked rye with the other flour. Set bread machine for the DOUGH cycle and press START.
  3. When the machine indicates the end of the cycle, remove the dough, punch down and let rest for 10 minutes. Divide the dough into two, press out any air bubbles and form into round or long loaves. Place them onto a baking tray and allow the loaves to rise in a warm place until they have doubled in size, about 35 minutes.
  4. Preheat the oven to 180 C / Gas 4. Brush the tops of the loaves with remaining milk. Bake for about 35 to 40 minutes or until the loaf makes a hollow sound when tapped on the bottom.


Wheat gluten powder and chopped rye (also known as cracked rye) can be purchased in speciality shops or online.

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