Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Rye Bread Recipe

 Rye Bread Photo : Jackie Cameron

Rye Bread
Photo : Jackie Cameron

Rye Bread

 Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Left-over dinner on bread was always one of my favourites because it put new life into yesterday’s meal, and the memories that went with it. Think low-GI, whole-wheat, brown or rye bread.

Yields : 2

Ingredients :

750gr Rye Bread Four and a little extra for baking

250gr Gluten - Free Flour

½ Sachet Instant Yeast

5gr Fine Salt

700gr Warm Water

Method :

1) Combine all the ingredients in a bowl and stir initially with a fork. Then place into the machine mixing bowl. Mix for about 7 minutes at top speed with a dough hook.

2) Shape into a large ball, coat with a little rye flour, place into an oiled bowl covered with a damp towel.

3) Leave the dough to rise in a warm place for about 2 hours, to double in size.

4) Leave overnight in the fridge.

5) Half an hour before ready to bake the bread, place an oven tray in the oven, 180ºC.

6) Take the tray out of the oven, 'spray and cook', lightly rye flour it.

7) Scoop the dough out onto the tray.

8) Sprinkle with rye flour and bake for about 20 minutes or until cooked.

9) Place onto cooling rack and serve.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713