Having recently been snowed in and running low on baking ingredients I decided that the long neglected bag of Rye flour I’d bought must get an airing. The first loaf I’d attempted was a long and drawn out recipe where you had to place the yeast, water and some rye flour in a warm place over night with a tea towel over it. In my stupidity I placed cling film over the bowl and thereby suffocated and killed my starter! Hence I wanted to bake something far simpler and quicker and found this recipe. I adapted it by adding wholemeal flour, used Muscovado sugar and changed the caraway seeds to sesame because I just don’t like caraway seeds!
This loaf was delicious and the crust was heavenly so I will definitely be making it again. Mine came out of the oven at tea time so we had it with jam but it would be great for breakfast or Danish Open Sandwiches (Smørrebrød) as a change from the more traditional dense Rye Bread!
I am entering my loaf into Roxana’s Home Baking “Bake your own Bread” monthly event and Wild Yeast’s “Yeastspotting” event! Then there’s Breakfast Club from Helen at Fuss Free Flavours which is being hosted by Janice at Farmersgirl Kitchen this month where the theme is cooked or baked. Finally there’s the “Fresh from the Oven Challenge” where the theme is lunch, which is being hosted by Michelle at Utterly Scrummy this month and alternately with Claire at Purely Food.
First mix the yeast, sugar, butter, egg and milk together.
Then mix in the salt, flours and sesame seeds.
Carry on mixing until you have a dough.
Make dough into a ball, cover in cling film and put to prove in a warm place.
After an hour the dough should have doubled in size.
Knead the dough several time then shape & put on a baking sheet & bake.
Once cooked place on a cooling rack.
Try to wait until the bread has cooled down before tucking in (this will be difficult)!
- 1 Sachet Easy Bake Yeast
- 1 tbsp Light Muscovado sugar
- 3 tbsp Melted butter (cooled to luke warm)
- 1 Egg
- 220ml Luke warm milk (slightly warmer than hand hot 43°C)
- ½ tsp Salt
- 140g Rye flour
- 290g Plain white flour
- 70g Plain wholemeal flour
- 1 tbsp Sesame seeds
- 1 Beaten egg
- 1 tsp Vegetable oil
- Using the whisk attachment on a stand mixer, mix together the yeast, sugar, melted butter, egg and milk.
- Then change the whisk for a dough hook and add the salt, the 3 flours and sesame seeds.
- Blend together slowing for a minute before beating together on a medium setting until a ball of dough is formed.
- Place in a lightly oiled bowl, cover with cling film and put in a warm place until doubled in size (about 1 hr).
- Lightly grease a baking sheet.
- Knead the dough several times and make a nice neat dome hiding any creases underneath. Put a few decorative slashes on the top.
- Place on baking sheet, cover with cling film and put in a warm place for about an hour until doubled in size.
- Pre-heat oven to 170°C
- 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).
- Cool loaf on a wire rack.