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Black Rye Bread

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Bread (195)      Rye Bread (2)      Black Treacle (2)     


Rye originally comes from Turkey, and during the time of the Roman Empire, the flour was used to makes rye bread. There are several different types of rye bread, the two most common being light rye and dark rye. The difference is pretty much the same as the difference between white and wholemeal wheat flour; the light has been refined, while the dark uses the whole grain. Another type of rye bread is a multi-grained loaf that uses half rye flour, half wheat flour.

This is a recipe for black rye bread; it is a dark rye, and contains black treacle. Other black ryes also use dark chocolate, and the amount that you use will determine how dark in colour it appears. As rye flour has low levels of gluten, it takes longer to prove, and will not rise as much; this creates a close textured loaf with lots of flavour and a hearty crust.

Based on the brands I used, each average sized slice should be about 109 calories. To get the best results, you can check out my bread making tips

Preparation Time: 4 hours 30 minutes
Cooking Time: 30 minutes
Makes: 1 small loaf

Ingredients
500g wholemeal rye flour
1/2 tsp salt
1 tbsp fast action yeast
4 tsp black treacle
350ml water

Method



Mix the flour, salt, yeast, and treacle together.



Gradually add the water to form a dough.



Knead the dough for about ten minutes and prove for four hours.
Pre-heat the oven to 220 ༠C/ 200 ༠C fan/400 ༠F/6 Gas.



Slash a cross-hatch across the top of the loaf, then bake in the oven.



Categories
#Rye Bread
#Bread
#Black Treacle
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