Rye Bread

Adapted from the Hairy Bikers


  • 175ml (3/4 cup) full-fat milk
  • 175ml (3/4 cup) water
  • 2 tbsp brown sugar
  • 7g fast-action dried yeast
  • 250g rye flour
  • 200g bread flour
  • 1/4 cup rye berries, cooked and cooled
  • 1 tbsp salt


Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl.

Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface.

Put all the flour, rye and white, and the cooled rye berries in a large bowl, stir in the salt. Pour the warm yeast mixture on to the flour and mix to form a soft, spongy dough.

Knead for 10 minutes or until it is smooth and elastic.

Put the dough in a large, lightly oiled bowl and cover loosely. Leave to rise in a warm place for about 1½ hours or until it has doubled in size.

Put the dough on a floured work surface and knock it back with your knuckles, then knead for another minute.

Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking it underneath to make a neat shape.

Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely and leave to proof for a further 40–50 minutes until it has doubled in size once more.

Preheat the oven to 180°C/350″F. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving.