Rye and Einkorn Bread

Rye and Einkorn Bread

This recipe uses Jack Berry™ Rye Flour FINE 720 and Wholegrain Einkorn Flour 1850 both from the Traditional Baker’s Choice range. This mix makes a great tasting bread which is high in fibre and protein and rich in vitamins.


1 ½ tsp salt

1 tbsp olive oil

1 heaped tsp yeast

250g Rye Flour FINE 720

250g Wholegrain Einkorn Flour 1850

2 tsp honey

420ml tepid water

Makes 1 x 1lb loaf


Sift the rye flour and einkorn flour in to a large mixing bowl together with the yeast and salt. 

Stir the dry ingredients together and then add the water, oil and honey.

Mix well and when the mixture forms a rough dough, knead it lightly whilst still in the bowl for 2 minutes.

Place the dough in a greased 1lb loaf tin, cover and allow it to prove in a warm place for 2 hours.

Preheat the oven to 200°C (180°C Fan assisted)/400F/Gas Mark 6 then place the loaf tin in the centre of the oven for 20 minutes.

After 20 minutes reduce the temperature to 180°C (160°C Fan assisted)/350F/Gas Mark 4 and cook for a further 30 minutes until cooked.  

Remove from the oven and allow the loaf to cool down before removing from the tin. Slice the bread when it has cooled down for at least 1 hour.

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