Ever heard of a no-knead Rye Bread?
I found the inspiration for this recipe on the back of a 2 kilogram Bio-Wheat Flour package. The original recipe is a light rye bread and belongs to the Fourie family.
This bread takes no effort to make and is truly delicious and filled with goodness.
350g Bio-Wheat Rye Flour
150g Bio-Wheat Course White Flour
30ml brown sugar
10ml salt
10g dry yeast
400ml lukewarm water
15ml honey
15ml oil
15ml vinegar
Sprinkle the yeast onto the water and stir until dissolved. Put aside.
Grease a medium sized bread tin.
Mix the dry ingredients together in a mixing bowl.
Add the honey, oil and vinegar to the yeast mixture and give it another stir.
Add the wet ingredients to the dry and mix through with a spatula.
Spoon the mixture into the prepared bread tin and even out the surface with the back of the spatula.
Cover the baking tin with a clean tea towel and set aside for one hour.
Preheat your oven to 180℃.
Once the bread has proofed for an hour, bake it for another hour.
Cool on a cooling rack for 10 minutes before turning the bread out and allowing it to cool completely before slicing.
Serve with butter and jam!
My Whisk and I 