Dark Rye Loaf

Dark Rye Loaf

If you love the taste & smell of earthy dark Rye bread, you will love this recipe. The addition of Molasses gives it a depth of flavour and brings back childhood memories!

  • 3 ½ cups Healtheries Stoneground Rye Meal Flour
  • 3 cups plain white flour
  • ¼ cup cocoa
  • 15g active dry yeast 
  • 2 tsp Iodised salt
  • 2 cups water
  • 2 tbsp butter
  • ½ cup Healtheries Blackstrap Molasses (replace with ½ cup of honey if you prefer) 
  • Sunflower oil

Makes

2 loaves (10 slices each)

Method

  1. Dissolve the molasses and yeast in the warm water. Place the mixture in a warm place until the yeast forms a creamy layer on top (about 30 minutes).
  2. In a large bowl, sift together the plain flour, cocoa and salt. Add the frothy yeast mixture and melted butter. Mix until moistened and then beat the mixture vigorously for about 3 minutes (use a dough hook or wooden spoon).
  3. Stir in the rye meal flour to form a soft dough. Dust white flour onto a surface, turn out the dough and knead for 8- 10 minutes, turning and folding. Cover and let the dough rest in a warm place for 20- 30 minutes.
  4. Split the dough in two and form two evenly sized loaves. Place each loaf onto a baking tray dusted with flour and brush the tops lightly with oil. Cover and let rise until doubled in volume (approx 1 hour). Pre- heat the oven to 200ºc, or 180ºc fan bake.
  5. Once the dough has risen, bake for about 25 minutes or until cooked. Leave to cool on a wire rack before slicing and eating.

Serving Suggestions

Serve with your favourite spread for a healthy breakfast.

Nutritional Information

Average Quantity per Serve

Energy 784kJ (187Cal)
Protein 4.3g
Fat, Total 2.6g
- Saturated 1.3g
Carbohydrate 34.4g
- Sugars 6.2g
Dietary Fibre 3.4g
Sodium 264mg
 
 
 
 
 

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