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
10g dry yeast
400ml lukewarm water
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!