No-knead Rye Bread

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!

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