zoom Martha's honey & rye bread

    Save to your scrapbook

    Martha's honey & rye bread

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Martha's honey & rye bread

    • Vegetarian
    • Preparation time: 30 minutes + proofing
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 60-65 minutes + proving

    Makes: 1 large loaf


    200g strong white flour
    200g dark rye flour
    3 tsp fast-action yeast
    2 tbsp cocoa powder
    1 tsp salt
    75g honey
    75g black treacle
    25g butter
    Oil, for greasing
    Semolina, to dust
    2 tbsp jumbo oats 


    1. Mix the flours together in a large bowl. Add the yeast to one side of the bowl and the cocoa powder and salt to the other. Place the honey, treacle and butter into a small pan and heat gently until the butter
    has melted and the mixture is runny. Make a well in the centre of the flour and pour in the honey and treacle, along with 125ml warm water.

    2. Mix together using a round-ended knife until a rough dough forms. Add another 100ml warm water and use one hand to bring it together into a smooth, slightly sticky dough. Oil the work surface lightly, then knead the dough for at least 10 minutes until smooth and elastic. Place into a lightly oiled bowl, cover with clingfilm and leave to prove for about 2 hours, or until doubled in size.

    3. Turn out onto the work surface and knead briefly to knock out any large air bubbles, then shape into a tight round loaf. Place onto a semolina-dusted baking tray and allow to prove, covered with oiled clingfilm, for a further hour.

    4. Preheat the oven to 220°C, gas mark 7 and dust a baking tray with semolina. Place a roasting tin into the bottom of the oven to heat up and boil the kettle. Tip the dough out onto the dusted baking tray, brush the top with a little water and sprinkle with oats. Pour
    a mug of boiling water into the roasting tin in the oven to create a steamy environment, then add the bread on its tray to the shelf above.

    5. Bake for 30-35 minutes, or until the loaf is dark brown and sounds hollow when the underside is tapped. If you’re worried the bread is colouring too quickly, reduce the temperature to 190°C, gas mark 5 for the final 10 minutes of baking. Allow the loaf to cool to room temperature before slicing and enjoying with generous amounts of sea-salted butter. Don’t be tempted to rip it while it’s still piping hot or the structure of the bread won’t have time to set.  

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars