• 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