This recipe uses Jack Berry Wholegrain Rye Flour from the Organic range. It is additive and preservative free, packed full of essential vitamins and soluble fibre which will aid digestion.
500g wholegrain rye flour
10g fast-action dried yeast
1 tbsp runny honey
350ml tepid water
olive oil to grease the loaf tin
Makes 1 x 1lb loaf
Cooking time 40 mins
Place rye flour, salt, yeast and honey in a bowl. Slowly pour in 350ml of tepid water on to the dry ingredients and mix together with a wooden spoon until it forms a rough dough.
Tip out the dough onto a lightly floured surface and knead the dough until it becomes smooth and elastic. This should take approximately 10 minutes. Shape the dough into a ball, place it into a bowl, cover with cling film and leave to rise for 1 hour or until doubled in size.
Lightly flour your work surface, then tip out the dough and use your hands knead the dough to remove the air from it. Shape it into a rectangle and place it in the greased loaf tin. Cover with cling film and leave to prove for a further 30 minutes.
Preheat the oven to 200°C/180°C fan/Gas 6.
Bake the loaf for 35–40 minutes until risen and golden. Turn out on to a rack to cool.