VegBox Recipes

Rye Bread

Rye bread is much darker than normal white bread or wholemeal. It makes a really delicious loaf and rarely lasts more than 2 days in our house. It's about the only thing I can get my toddler to eat, if he's teething!


Makes one loaf

150 ml water
2 tablespoons brown sugar
1 teaspoon salt
160g yogurt
150g bread flour
115g medium rye flour
1 1/2 teaspoon yeast


  1. Bread Machine Method:

    • Put the yeast, sugar and yoghurt into the bread machine
    • Then add the flours and finally the water and the salt
      Note: each brand of flour is different, so you may need to experiment with the water quantity over the first few batches
    • Run the bread machine on the "white bread dough" programme

  2. Hand Kneading Method:
    • Mix the dry ingredients in a large bowl
    • Add most of the water, making sure it is warm (about 1 part hot to 2 parts cold water)
    • Mix until a rough dough is formed
    • Empty onto a floured surface and begin to knead the bread. If it's too sticky, add a little more flour. If it's too dry, add a few teaspoons of water.
    • Knead for 7-8 minutes until the dough becomes smooth and elastic.
    • Put back into the mixing bowl and cover with a damp, clean tea towel.
    • Leave for 1 to 1 1/2 hours to rise, until doubled in size.

  3. When the bread machine is finished, or your hand made dough has doubled in size, empty the dough onto a floured surface. Cut into 2 pieces and knead each piece for about a minute.

  4. Flour or grease two 1 lb loaf tins. Shape each piece of dough to fit a tin and put it in. Leave it to rise for up to half an hour.

  5. Bake at 200 C (pre-heated oven) for 40-45 minutes.

    You can test whether the bread is ready by tipping it out of the tin and knocking on the bottom. If it sounds hollow, it's ready. If not, give it another 5 minutes.

  6. Remove from the tins and leave to cool.


Time From Cupboard-To-Table

Up to 3 hours

Notes & Variations on Rye Bread

When you get more confident with bread making don't forget to experiment with adding other ingredients like raisins or seeds for extra flavour and nutritional value.

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