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Simple Rye Loaf

A simple fool proof Rye Loaf which is denser than ordinary Wholemeal Bread but lighter than traditional Rye Bread.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 8
Course: Breakfast , Lunch
Cuisine: Scandinavian

Ingredients

  • 1 Sachet Easy Bake Yeast
  • 1 tbsp light muscovado sugar
  • 3 tbsp melted butter cooled to luke warm
  • 1 egg
  • 220 ml Luke warm milk slightly warmer than hand hot 43°C
  • ½ tsp salt
  • 140 g rye flour
  • 290 g plain white flour
  • 70 g plain wholemeal flour
  • 1 tbsp sesame seeds
  • 1 beaten egg
  • 1 tsp vegetable oil

Instructions

    Cup of Yum
  1. Using the whisk attachment on a stand mixer, mix together the yeast, sugar, melted butter, egg and milk.
  2. Then change the whisk for a dough hook and add the salt, the 3 flours and sesame seeds.
  3. Blend together slowing for a minute before beating together on a medium setting until a ball of dough is formed.
  4. Place in a lightly oiled bowl, cover with cling film and put in a warm place until doubled in size (about 1 hr).
  5. Lightly grease a baking sheet.
  6. Knead the dough several times and make a nice neat dome hiding any creases underneath. Put a few decorative slashes on the top.
  7. Place on baking sheet, cover with cling film and put in a warm place for about an hour until doubled in size.
  8. Pre-heat oven to 170°C
  9. Brush the loaf with the egg wash and bake until lightly browned about 37 – 40 minutes. (Test by knocking loaf on back and if hollow noise it’s ready).
  10. Cool loaf on a wire rack.