zoom Martha's honey & rye bread
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    Martha's honey & rye bread

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    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

    Ingredients

    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 

    Method

    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.  

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