Dark Rye Bread

Dark Rye Bread

Dark rye bread is really juicy and bakes easily. Plus it smells super good with a perfect mix of syrup and spices!


Step 1
  • Melt the butter. Add the milk and heat to 37 °. Sprinkle the yeast in a bowl and stir until the yeast dissolves.
Step 2
  • Add the syrup, salt, spices and most of the flour. Save a little flour for baking. Work the dough well. Let it rest, covered for about 40 minutes.
Step 3
  • Put the dough on a floured worktop, and work it smoothly, shaping it into two oblongs. Put them in greased 1 1/2 litre loaf tins. Allow to rest for 30 minutes under a cloth.
Step 4
  • Heat the oven to 250 °. Cover the tins with aluminum foil. It should be extremely tight. Cook on the bottom of the oven for 45 minutes.
Step 5
  • Remove the foil and move the tins up to the middle shelf. Bake for another 5 minutes until it has a nice dark colour. Cover with a cloth and let the breads cool in the tins.


75 g
Semi-skimmed milk
500 ml
50 g
Dark syrup
175 g
2 tsp
Whole Funnel seeds
2 tsp
Anise seeds
2 tsp
Ground peppercorns
2 tsp
Fine Rye flour
240 g
Dark Country Bread flour
1.1 kilo