Rye Bread

Makes 2 loaves

55g

Melted butter


240g

Strong white flour


175g

Wholewheat flour


175g

Rye Flour


150g

Crushed rye seeds (can use mixed seeds - crushed linseeds, sunflower or wheat bran)


4 tsp

Bicarbonate of soda


1 tsp

Salt


55g

Barley malt extract (or you can use molasses)


450ml

Buttermilk


450ml

Sour cream


Method

Preheat the over to 180°C.

Brush two large loaf tins (with a capacity of about 1.5/2 litres) with melted butter.

Mix the flours, seeds, bicarbonate of soda and salt in a large bowl. Add the melted butter, syrup, buttermilk and sour cream, and mix to a smooth paste. Pour into the loaf tins and bake for 45 minutes – 1 hour, until it sounds hollow when the bottom of the loaf is tapped.

Remove from the oven and leave the tins for 7 minutes. Turn out the bread onto a wire rack, cover with a cloth and leave to cool.

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