Black Rye Bread
By Doves Farm
Published on 03 December 2018
Originating in Turkey, rye was extensively used during the Roman Empire to make rye bread.Plain chocolate, treacle and a hint of caraway combine to create this unusually dark and very satisfying rye bread.Time and servings
2 hrs 40 minsTotal time
6Servings
2 hrsPrep time
40 minsCooking time
Ingredients
- 50 g of black treacle
- 1 tsp of sugar
- 50 g of plain cooking chocolate
- 150 ml of milk
- 200 g of doves farm organic wholegrain rye flour
- 300 g of doves farm organic strong white bread flour
- 0.5 tsp of salt
- 1 tsp of doves farm quick yeast
- 1 tsp of caraway seeds
Method
Step 1
Over a low heat, gently dissolve the treacle and chocolate in the milk. Once dissolved remove from the heat.Step 2
In a large bowl mix together the rye flour, strong white flour, salt, quick yeast and sugar.Step 3
Mix in the water and cooled milk.Step 4
Knead will until the dough feels smooth and pliable.Step 5
Leave the dough covered with a tea towel, in a draught free place, for it to double in size. (This should take about an hour).Step 6
Turn the dough out onto a floured surface and knead the dough firmly for several minutes.Step 7
Form the dough into an even ball and roll it in the caraway seeds.Step 8
Place on an oiled baking tray and leave to rise for 30 minutes.Step 9
Bake in a preheated oven for 35-40 minutes.