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Martha's honey & rye bread

Martha's honey & rye bread

Rye, honey and treacle give this loaf its characteristc dark colour and sweet sour flavour.

4 out of 5 stars(1) Rate this recipe
  • Makes1
  • CourseAccompaniment
  • Prepare30 mins
  • Cook35 mins
  • Total time1 hr 5 mins
  • Plusproving

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  • 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.


Typical values per item when made using specific products in recipe


749kJ/ 178kcals



Saturated Fat












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4 out of 5 stars1 rating