Rye Bread

A form of bread that is lower in gluten, this Rye Bread recipe is ideal for those wanting to experiment and learn a new recipe.

Rye Bread recipe
PREP TIME 3 1/2 hours COOK TIME 50 minutes MAKES 1 loaf


  • 200g of Rye flour
  • 200g of white flour
  • 7g sachet of dried yeast
  • ½ teaspoon of salt
  • 1 tablespoon of honey
  • 1 teaspoon of caraway seed

Preparation method

  1. Start by tipping the flours, yeast and salt into a bowl. In a jug or bowl, combine the honey with 250ml of warm water. Once you have combined the liquids, pour the liquid into the bowl, mixing with the dough as you go.
  2. When all the liquid has been poured and if the dough looks too dry, add more water until the dough has turned soft.
  3. On a floured surface, turn out your dough and knead for 10 minutes until the dough feels smooth to touch.
  4. In a well-oiled bowl, place the dough and cover with a Charles Viancin lid, allowing it to rise in a warm place for 1-2 hours.
  5. Take a 2lb loaf tin and dust with flour. Turn the now rised dough onto your work surface and knead to knock out any new air bubbles.
  6. Take the caraway seed, working them into the dough as you knead. Place the dough into the loaf tin before covering with your lid once again for the bread to rise for a further 1 hour, or until the loaf has doubled in size.
  7. Preheat the oven to 220°C. Remove the lid and dust the surface of the loaf with honey before making a few knife incisions and baking for 30 minutes or until the loaf has turned dark brown and sounds hollow when tapped.
  8. Transfer your loaf onto a cooling rack and leave to chill for 20 minutes before serving.