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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I got curious about the rye flour I'd bought on a whim, so I made this! Ingredients:
4 cups rye flour |
2 teaspoons baking powder |
4 teaspoons bicarbonate of soda |
1 tablespoon molasses |
2 cups milk |
Directions:
1. First, pre-heat the oven to gas mark 5 (180C).
2. Now, mix the first three ingredients, the dry stuff.
3. Then, mix the next two ingredients into the flour mix, and stir quickly with a wooden spoon. Try not to over work the mixture - just combine it. Add more milk if it's not working.
4. Pop this into a lined 2lb loaf tin. Then, just before putting into the oven, throw some ice-cubes onto the bottom shelf of the oven to create a little steam. This helps make the loaf rise before the crust sets.
5. Bake in the centre of the oven for around 45 - 50 minutes. The loaf should sound hollow when it's tapped underneath. Cool in the tin for 10 mins, then finish cooling on a rack.
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