Rye bread
Easy rye bread with a single rise.
Recipe type: Bread
  • ½ cup warm water
  • 1 tablespoon molasses
  • 1 tablespoon active dry yeast (two ¼-ounce packets)
  • 3 cups dark rye flour
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons salt
  • 1-1½ teaspoons aniseed (optional)
  • 2 tablespoons olive oil
  • 1¾-2 cups warm water
  1. Combine the first three ingredients in a measuring jug and set aside to sponge.
  2. Combine the flours, salt, aniseed and oil in a large mixing bowl.
  3. Add the yeast mixture and as much water as is needed to form a soft, pliable dough.
  4. If using a table model food mixer with a dough hook attachment, mix for 5-8 minutes.
  5. Alternatively, turn out onto a lightly floured surface and knead thoroughly. Rub a little oil onto your hands to prevent the dough from sticking.
  6. Divide the dough into two equal portions and shape to fit standard bread pans (approximately 8½x4½ inches) or shape into rounds or ovals and place on lined baking sheets.
  7. Cover lightly with a damp dishcloth or plastic wrap and set aside in a warm place to rise until at least doubled in volume – 1½-2 hours.
  8. Pre-heat the oven to 400˚F. When the bread is placed in the oven, turn the oven temperature down to 350˚F and bake for 35-40 minutes.
  9. Turn out onto a cooling rack.
Recipe by Cape Point Press at https://capepointpress.com/rye-bread/