Recipe: A “Lighter” Rye Bread

Rye loaf sliced

One of the huge bounses of the arrival of Fifi La Firecracker K-Mix is the dramatic increase in the amount of bread that we are baking and eating, and an unexpected side effect is that I now need (knead?) to weigh my ingredients, rather than add the amount that makes the dough “feel right” as I did before, which in turn means that I have bread recipes to blog.

I am sure that some “purist” bakers would argue that there is no substitute for kneading by hand, but for me the Fuss Free ease of weighing everything directly into the K-Mix bowl – then letting the machine do its stuff, whilst I put flour away or load (or unload) the dishwasher – makes making bread a breeze.   I do still knead by hand, but increasingly my wrists hurt, and I hate scraping dough off the worktop.

Personally I love rye bread, but those that are not used to it can sometimes find it a little dark and heavy going; this loaf is made of about 20% rye, making it lighter, and it is a perfect all round bread – delicious warm from the oven, in sandwiches or toasted.

Usually I make the dough last thing in the evening before bed and give it a slow overnight rise in the fridge.  This gives the loaf some sourdough characteristics (without the necessity to keep a sourdough starter alive) and gives the perfect timing for fresh bread at breakfast.    The addition of vitamin C or ascorbic acid strengthens the gluten, and gives a little more “oomph” to a brown loaf, I usually grind one vitamin C tablet with a tablespoon of flour in my coffee grinder – beware that many vitamin C tablets for sale are orange flavoured!

Rye loaf whole

Recipe: “Lighter” Rye Loaf

Makes 1 medium loaf (lasts the 2 of us 2 days)


300ml warm water
1 heaped tsp yeast (dried active – I used the one for hand baking)
250g strong white flour
100g rye flour
100g strong wholewheat flour
1 tsp salt
1 tbs oil – olive / rapeseed / hemp etc.

Pour the water into bowl, add the yeast and swirl to it is dissolved.  Add the other ingredients.

Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).

Cover with cling film and leave in the fridge overnight. It should more than double in size.

In the morning turn out onto a floured board and gently knock the dough back.  Shape into a loaf and place on a floured silicone mat on a baking tray.  Leave somewhere warm until doubled in size again.

Place in a preheated oven at GM7 / 220C / 425F and bake for about 40 minutes.   For a crustier loaf place a small dish of water in the oven under the loaf.

When it is done it will lift off the sheet and sound hollow when tapped.  It always takes longer than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.


Sending this to this month’s Bake Your Own Bread – hosted by Girlichef…

.. and to Yeastspotting.

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About Helen

Helen Best-Shaw is a freelance food & writer, photographer who has been writing about achievable, affordable and mostly healthy food on Fuss Free Flavours since 2007. She also contributes articles, recipes and photos to a number of online and print food magazines. Please do contact me if you would like to discuss commissioning work.

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  1. Totally agree about the pleasurable ease of making bread using a stand mixer – the amount of bread making I do has dropped significantly since my beloved antique KenwoodChef blew a fuse!

    • Oh dear, has your old mixer been to the Kenwood hospital? They are quite robust and very repairable.

      I hate the feeling of dough under my nails. Even thinking about it sets my teeth on edge.

  2. Sometimes I’m in the mood for hand-kneading…but I love having my mixer and my bread machine to turn to when I’m not. This sounds like a lovely loaf. I’m a fan of rye…especially lighter rye’s!

  3. Hello,
    About the ingredients ..
    I use ‘cup’ measurements and the website I use to convert grams to cups is now showing a different amount to what it used to and I’m not sure what to believe ~ so I’m asking you to please tell me the amounts of each flour ingredient in ‘cups’, and I’ll keep your information for future reference.
    The bread looks lovely and Rye bread of any type is my absolute favourite.
    Thanks so much for your help.
    Sincerely, Barbara

  4. In general a cup of AP flour equals 140 grams. Rye and whole wheat will be slightly more (since they are both heavier).


  1. […] used the one for hand baking) 275g strong white flour 175g einkorn flour 1 vitamin C tablet – finely ground with a spoon of the flour 1 tsp salt 1 tbs oil – olive / rapeseed / hemp etc. Generous handful […]

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