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- Dish type
- Brown bread
- Rye bread
This bread is easy to make and robustly flavoured. It's made with rye flour and sweetened with black treacle. Enjoy thinly sliced for sandwiches.
11 people made this
IngredientsMakes: 1 loaf
- 2 eggs
- 175ml warm water
- 2 tablespoons vegetable oil
- 2 tablespoons black treacle
- 255g rye flour
- 4 tablespoons cornflour
- 2 teaspoons lecithin
- 1 1/4 teaspoons sea salt
- 1 tablespoon dried active baking yeast
MethodPrep:15min ›Cook:3hr ›Ready in:3hr15min
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Regular cycle and medium crust setting; press Start. While dough is mixing, check the consistency, it should be slightly sticky.
Can be purchased in health speciality shops or online.
Reviews & ratingsAverage global rating:(13)
Reviews in English (13)
Well, as you can see from the picture I have added this was a disaster!!!!!!! Not quite sure what went wrong?? Won't be making again, as Middle just completely fell out of loaf!-30 Sep 2014
Finally! I've been searching for a 100% rye bread recipe that didn't turn out like a brick, and this is it! Very moist and tender. I didn't have lecithin, so I just used an extra egg white. Turned out GREAT!-27 Jan 2009
by Udo Rosenberg
Tried the recipes in my bread machine but was very sceptical that it would work. When it was finished it was only half way up the side of the pan and figured that my first assumption was right and that this was another loaf for relegated as fit only for making breadcrumbs. But when I had sliced the loaf to make crumbs the texture was similar to other store bought 100% rye bread, and it surprisingly turned out to a very tasty loaf, particularly toasted. I will make it again as that my wife prefers to eat gluten free and this loaf is tasty and economical.-08 Feb 2003
Easiest Ever No-Knead Rye Bread Recipe
I will show you just how easy it can be. It is truly one of the simplest breads to make of all. The treacle in the dough gives it a dark colour and a deep rich sweetness. Toasted seeds popping between your teeth as you eat it. This bread will stay fresh for a long time so you can easily let it sit for a while.
It is also quite customisable as you can use different sweet syrups instead of the black treacle. You can also use any seeds or nuts you like.
I also have other rye bread recipes on my website and youtube channel. Sourdough rye bread, a rye bread pan loaf, rye crackers, and beer bread. In the future I will make more rye recipes too.
Watch the video down below for detailed instructions.
For the pre-ferment –
250g (8.8oz) water at around 20C (68F)
0.5g (0.02oz) dry yeast or 1.5g (0.06oz) fresh yeast
For the main dough –
250g (8.8oz) white rye flour
120g (4.2oz) toasted seeds *optional
1 tablespoon (0.5oz) black treacle
5g (0.2oz) dry yeast or 15g (0.6oz) fresh yeast
175g (6.2oz) water at 27C (80F)
To learn more about dough temperature control click here.
- 600ml/20fl oz strong beer
- 20g/¾oz fresh yeast
- 400g/14oz rye flour
- 2 tbsp yoghurt
- 2 tbsp caraway seeds
- 1 tbsp black treacle
- 1 tbsp salt
- 2 tbsp olive oil, plus a little extra for greasing
- 800g/1lb 12oz strong white bread flour , for dusting
- 1 free-range egg, beaten
First make the starter, warm the beer until it is tepid. Crumble the fresh yeast into the beer and leave for 15 minutes. Stir in the rye flour and the yoghurt. Set aside for 24 hours.
It will now be bubbly and smell sour. Mix in the caraway seeds, treacle, salt and olive oil.
Now add the white flour to make a dough. Put the dough in a mixer with a dough hook attachment and mix until a firm but elastic dough is achieved. The bread can be kneaded by hand, but it will take a good 10 minutes.
Oil a bowl, put the dough in the bowl and cover with a tea towel. Leave for an hour or until doubled in size.
Preheat the oven to 210C/190C Fan/Gas 6½. Grease two baking trays and sprinkle with polenta.
Half the dough and form into two round loaves. Put the loaves on the prepared baking trays, score the top of the loaves with a knife. Brush with the beaten egg and dust with polenta.
Put a little water in the bottom of the oven to make steam, this will give the bread a better crust. Bake for 40-50 minutes or until golden-brown and cooked through.
Rye Banana Bread
Spiced with cinnamon, nutmeg, and exotic cardamom and sweetened with brown sugar and honey, this deep-dark banana bread is unlike any you’ve had in the past. Why? It’s made with rye flour, which lends its own subtle earthy flavor to the loaf.
- 8 tablespoons (113g) unsalted butter, at room temperature
- 2/3 cup (142g) brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cardamom, optional
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups (340g) mashed ripe banana (about 3 large bananas)
- 1/4 cup (85g) honey
- 2 large eggs
- 3 cups (318g) medium rye flour
Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan.
In a large bowl, beat the butter, brown sugar, vanilla, spices, baking powder, baking soda, and salt until smooth.
Add the mashed banana, honey, and eggs mix until combined.
Add the flour, stirring just until smooth.
Spoon the batter into the prepared pan, smoothing the top.
Bake the bread for 60 to 70 minutes, or until a long toothpick or skewer inserted into the center comes out clean, or with a few wet crumbs clinging to it.
Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Turn the bread out of the pan, and cool completely on a rack.
Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
Tips from our Bakers
If desired, cut a whole banana in half lengthwise and lay the two halves (cut side up) atop the loaf before baking, as a garnish.
Danish rye bread (rugbrød) recipe
This dense, seedy rye bread is best used for a Danish open sandwich Credit: Haarala Hamilton and Valerie Berry
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R ye breads are made all over Scandinavia, but this is the best-known. It’s dense and full of seeds, and brilliant for making smørrebrød. Plus, unlike bread that is made with wheat, it also lasts really well. Try shipton-mill.com for the rye grains. Water content for sourdough is usually weighed in grammes, instead of being measured in millilitres, for extra accuracy.
Prep time: 20 minutes, plus 5 days for the starter, 12 hours for soaking and 3 hours to prove | Cook time: 90 minutes
Black treacle bread recipe
Boiled rye grain soaker
- 500g wholemeal rye flour
- 50g black treacle
- 10g salt
- 350g water, warm
- Sunflower oil (for greasing the baking tin)
Baking equipment I used for this recipe
How to make black treacle bread
- Prepare the sourdough and boiled rye grain soaker by combining the respective ingredients in two separate bowls and mixing thoroughly. I use a silicone spatula to do this which works well.
- Cover the bowls with their lids and keep at room temperature for about 16 to 24 hours.
- On day 2, after the 16 to 24 hour wait, dissolve the black treacle in the warm water. Use a small bowl or pan to do so.
- Combine 300g of the sourdough (the rest goes back into the fridge for your next bake) and all of the rye grain soaker with the treacle water and the remaining dough ingredients (except the sunflower oil).
- Work the dough for a few minutes. You won’t be able to knead it but mix it well. Cover and rest for an hour or two.
- Give the dough another quick mix, then place in an oil-brushed baking tin (I use a dough scraper to help with this process). The dough should only fill about half the tin, giving it room to proof and rise to the top.
- Wrap a polythene bag around the loaf tin to prevent the dough from drying out.
- Proof for about 5 hours until almost doubled in size. Please note, the time required will depend on the room temperature. This process may happen more quickly if you live in warmer climes!
- Preheat the oven in time, then bake for 20 minutes at 240°C on the second lowest shelf, then at 200°C for another 50 minutes.
- Cool on a wire rack.
Tip the rye flour into a bowl of a table-top food mixer fitted with a dough hook, or a food processor fitted with a dough-making attachment. Add the salt and yeast.
Stir the black treacle into 450ml (15floz) warm water until it dissolves and then pour it into the flour. Beat themixture for about 5-8 mins, until it feels stretchy. Alternatively, beat the mixture by hand, using a wooden spoon. This dough is very soft and stickier than a traditional dough mixture.
Turn the mixture out on to a surface lightly dusted with some rye flour and work it into a ball with a smooth surface. Press the dough into the tin, with the smooth surface uppermost, and using your knuckles to press it out into the corners of the tin. Cover the tin with a clean tea towel or with a piece of oiled cling film. Leave the dough to prove in a warm place for about 45-60 mins, or until it has doubled in size.
Set the oven to gas mark 6 or 200°C.
Take the tea towel or cling film off the loaf and bake the bread in the centre of the oven for 40 mins.
Remove the loaf from the oven and turn it out on to a baking sheet. Return the loaf to the oven to bake for afurther 25-35 mins, or until it sounds hollow when tapped on its base. Finally, remove the loaf from the oven and transfer it to a wire rack to cool.
Black Rye Bread
Rye originally comes from Turkey, and during the time of the Roman Empire, the flour was used to makes rye bread. There are several different types of rye bread, the two most common being light rye and dark rye. The difference is pretty much the same as the difference between white and wholemeal wheat flour the light has been refined, while the dark uses the whole grain. Another type of rye bread is a multi-grained loaf that uses half rye flour, half wheat flour.
This is a recipe for black rye bread it is a dark rye, and contains black treacle. Other black ryes also use dark chocolate, and the amount that you use will determine how dark in colour it appears. As rye flour has low levels of gluten, it takes longer to prove, and will not rise as much this creates a close textured loaf with lots of flavour and a hearty crust.
Based on the brands I used, each average sized slice should be about 109 calories. To get the best results, you can check out my bread making tips
Preparation Time : 4 hours 30 minutes
Cooking Time : 30 minutes
Makes : 1 small loaf
500g wholemeal rye flour
1/2 tsp salt
1 tbsp fast action yeast
4 tsp black treacle
For the full experience, make this recipe with the Kenwood Recipes app.
A dense loaf with a delicious flavour, treacle or honey adds a subtle sweetness. Serve as part of a smorgasbord for a traditional Scandinavian experience or simply toast.
recipe updated Mar 19, 2021
- Rye flour 500 g (about 3 cups)
- Salt 10 g (about 1 ⅝ teaspoons)
- Dried yeast 10 g (about 2 ½ teaspoons)
- Treacle 20 g (about 2 ⅞ teaspoons)
- Water 350 g (about 1 ½ cups)
- Cooling rack
- Kenwood Chef
- Lightly floured surface
- Bread proving basket
- Kenwood bowl - kenwood chef
- Attach Spiral Dough Tool
- Add rye flour, salt, dried yeast, treacle and water to the Kenwood Bowl
- Mix - 2 min, Speed 1
- Mix - 8 min, Speed 2
- Cover with kitchen towel
- Prove - 1 hr
- Flour a clean bread proving basket
- Transfer dough to lightly floured surface carefully
- Pull the edges of the dough into the centre
- Transfer the dough into the bread proving basket seam side up
- Cover with kitchen towel
- Prove - 1 hr
- Pre-heat oven - 220°C
- Use a sharp knife or blade to slash the bread
- Place a small oven proof container filled with boiling water on to the bottom of your oven
- Bake - 25 min, 220°C
- Let cool onto cooling rack
With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.