Light Rye Bread


makes 10 slices
1 tbsp (15 ml) clear honey
1 tbsp (15 ml) dried yeast
1 1/2 cups (225 g) 8 oz rye flour
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
2.5 ml (1/2 tsp) salt
1 tbsp (15 ml) caraway seeds
25 g (1 oz) polyunsaturated margarine
a little semi-skimmed milk to glaze and a few extra caraway seeds


1. Mix the honey with 175 ml (6 fl oz) tepid water and sprinkle on the yeast.

2. Stir well and stand in a warm place for 10 - 15 minutes, until frothy.

3. Place the flours in a bowl with the salt and caraway seeds.

4. Rub in the margarine. Make a well in the centre of the bowl and pour in the yeast with another 175 ml (6 fl oz) tepid water.

5. Mix well to form a firm but sticky dough.

6. Turn out on to a floured surface and knead until smooth.

7. Lightly oil the mixing bowl and place the dough back in it, turning it over once.

8. Cover with a damp cloth and leave to rise in a warm place for about 1 hour or until double in size.

9. Lightly grease a baking sheet and set aside.

10. Knock back the dough. Place on a lightly floured surface and knead.

11. Shape into an oblong sausage and place on the baking sheet.

12. Leave to prove for about 15 - 20 minutes, until the dough increases in bulk by a quarter to a half.

13. Glaze with a little semi-skimmed milk and sprinkle with the extra seeds.

14. Bake at 200°C (400°F) mark 6 for 40 - 45 minutes or until golden brown and hollow-sounding when tapped.

Cool on a wire rack.

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