Make this easy rye bread, then try some of our other brilliant bread recipes, such as our plain rye bread, soda bread, sourdough bread and bread rolls.
Ingredients
- clear honey 1 tbsp
- dried active yeast 2 tsp
- dark rye flour 100g
- strong bread flour 300g
- wholemeal flour 100g
- ready-to-eat dates 150g, chopped
Method
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Step 1
Whisk 350ml hand-hot water with the honey until it dissolves, then whisk in the dried active yeast. Leave for 10-15 minutes until the liquid has a froth on top.
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Step 2
Put the flours and 1 tsp salt in a large bowl and mix. Pour in the yeasty liquid and mix in the flour until you have a sticky dough.
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Step 3
Tip onto a floured work surface and knead for 5-10 minutes until the dough feels smooth and a finger indent pops out quickly. Put into a clean, oiled bowl then cover with clingfilm and leave in a warm place for an hour, or until it doubles in size.
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Step 4
Tip the risen dough onto a floured surface, then knead briefly to knock the air out. Sprinkle over the chopped dates and knead them into the dough.
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Step 5
Divide the dough in two, then shape each into a tight round ball and put them on a floured baking sheet. Slash the top of each a couple of times with a sharp serrated knife.
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Step 6
Leave for an hour to prove again. Heat the oven to 220C/fan 200C/gas 7. Bake the loaves for 30 minutes. Cool completely before slicing.
Check out more of our best bread recipes...
Nutritional Information
- Kcals 139
- Fat 0.6g
- Saturates 0.1g
- Carbs 26.9g
- Fibre 3.2g
- Protein 4.8g
- Salt 0.3g
