Honey Rye BreadPosted 16 January 2011 by Debbie
It’s a long time since I have baked bread with rye flour and since my honey and sunflower seed loaf was so successful, I decided to try this recipe for honey rye bread from Country Bread by Linda Collister and Anthony Blake.
- 2 tbsp honey
- 140 ml hot water
- 140 ml warm water
- 15 g dried yeast
- 350 g strong white bread flour
- 150 g rye flour
- 1 tsp salt
Stir the honey into the hot water. Add the cold water and yeast and let it stand for ten minutes to get frothy. Combine the white flour and rye flour, with the salt. Make a well in the flour and add the honey/yeast liquid a bit at a time. Mix it into a not-too-sticky dough.
Turn out onto a floured surface and knead for 10 minutes. It is more difficult to knead than ordinary white bread, so it may take a bit more effort than usual. When the dough is a bit more manageable and getting more elastic, put it in a greased bowl, cover and leave to prove until it has doubled in size. Knock back the dough. Either shape it into a loaf or place in a loaf tin. Leave it to rise again until it has doubled in size. Bake the loaf at 220° C for about 35 minutes.
This is a lovely loaf of bread. The rye flour gives it a nice depth of flavour and slightly chewy texture, which is lightened by the white flour. You could play around with the proportions depending on how light or dense you want it. The honey gives a nice flavour and sweetness, again, you can adjust this is you want a loaf that is not as sweet.