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Rye Bread - A nutty and oh so tasty bread enriched with Hodmedods camelina seeds, buttermilk and Guinness! thecookandhim.com

Rye Bread

Prep: 15 mins | Cook: 45 mins | Total: 60 mins | Quantity: 2 loaves

Ingredients

  • 1 + 3/4 cups Stoneground Wholemeal Flour
  • 2 cups rye flour
  • 1/4 cup coconut sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup Camelina Seeds
  • 1 cup almond milk
  • 1 cup stout beer

Instructions

  1. Preheat the oven to 180 Fan / 200 C /400 F / Gas 6
  2. In a large bowl stir together both the flours, sugar, baking soda, salt and camelina seeds
  3. Add the buttermilk and Guinness and stir till a dough starts to form
  4. Tip out onto your work surface and lightly knead.  Divide the dough in half and shape the two pieces into long ovals
  5. Cut a couple of slashes across the top with a sharp knife then put in the oven for 45 minutes
  6. Leave to cool for a few minutes before devouring!  Alternatively chill completely and store in an airtight container for a couple of days - after that it makes great toast - or chill, wrap in cling film and freeze

Notes

  • I used to use Guinness to make this bread - then discovered it's not vegetarian as they use isinglass (which comes from the organ fish use to control their buoyancy) as a filter.  This is apparently changing this year (2017)
  • One recipe uses around half the bottle of beer.  The solution - double up the recipe!  As mentioned this bread freezes really well ?

Recipe by The Cook & Him at https://thecookandhim.com/recipes/rye-bread/