This recipe uses Jack Berry™ Baker’s Choice Rye Flour FINE 720 and Wheat Flour Bread 750 from the Traditional range. Both flours are great for making bread and this combination produces a tasty crusty loaf that is not too heavy and is rich in fibre and protein.
Makes 1 x 2lb loaf
Ingredients
30g black treacle
400ml hot water
300g Jack Berry™ Rye Flour FINE 720
300g Jack Berry™ Wheat Flour Bread 750
1 ½ tsp quick dry yeast
1 tsp salt
1 tsp sugar
2 tbsp oil
Method
Spoon the black treacle into a jug, add the hot water, stir until dissolved then leave it to cool.
Place the flours, yeast, sugar and salt into a mixing bowl and blend them together with a spoon.
Stir in the treacle/water mixture and when everything looks craggy and lumpy, stir in the oil.
Using your hands, gather everything together into a smooth, soft, doughy mass. Do not knead the dough.
Place a large mixing bowl over the dough bowl or cover with a clean tea towel and leave it in a warm place for the dough to double in size, which will take about 60 minutes.
Grease a 2lb bread tin.
Knead the dough for 5 minutes then shape it and put it into the prepared tin.
Leave to rise in a warm place for a further 45 minutes.
Pre-heat the oven to 220°C, Fan 200°C, 425°F, Gas 7
Then bake the loaf for 40–45 minutes, when cooked, remove from the oven and leave to cool on a wire rack.
This recipe uses Jack Berry™ Baker’s Choice Rye Flour FINE 720 and Wheat Flour Bread 750 from the Traditional range. Both flours are great for
