German Rye Bread

                Serves: 24 

• 15g (1/2 oz) dried active baking yeast
  
• 100ml (4 fl oz) warm water (45 C)
  
• 350ml (12 fl oz) lukewarm milk
  
• 2 tablespoons caster sugar
  
• 1 teaspoon salt
  

• 100g (4 oz) treacle
  
• 30g (1 oz) butter
  
• 350g (12 oz) rye flour
  
• 350g (12 oz) bread flour
  

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Method
Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

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[*]Dissolve yeast in warm water.

[*]In a large bowl combine milk, sugar and salt. Use a mixer to beat in treacle, butter, yeast mixture and nearly 1/2 of the rye flour.

[*]Use a wooden spoon to mix in the remaining rye flour. Add bread flour by stirring until the dough is stiff enough to knead.

[*]Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.

[*]Cover dough and let rise 1 to 1 1/2 hours or until double.

[*]Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking tray until double, about 1 1/2 hours.

[*]Preheat oven to 190 C / Gas mark 5. Bake for 30 to 35 minutes.

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