Homemade rye bread with cane molasses

Creating a rye bread with cane molasses can yield a loaf with a distinctive depth of flavour, a hint of sweetness, and a rich colour.
  • Preparation Time: 20 minutes
  • First Rise: 1.5 to 2 hours
  • Second Rise: 1 hour
  • Baking Time: 45 minutes
  • Total Time: Approximately 4 to 5 hours
  • 250g rye flour
  • 250g strong white bread flour
  • 10g salt
  • 7g fast-action yeast
  • 30ml cane molasses
  • 300ml warm water
  • 1 tbsp vegetable oil, plus extra for greasing
  1. Prepare the Dough: In a large mixing bowl, combine the rye flour, white bread flour, salt, and yeast. Make a well in the centre, then add the molasses, warm water, and vegetable oil. Mix until a sticky dough forms.
  2. First Rise: Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and leave it to rise in a warm place for about 1.5 to 2 hours, or until doubled in size.
  3. Shape the Loaf: Knock back the dough on a lightly floured surface, shape it into a loaf, and place it in a greased 900g loaf tin.
  4. Second Rise: Cover the loaf with a damp cloth and let it rise for another hour, or until it has risen about 1cm above the top of the tin.
  5. Bake: Preheat your oven to 220°C (428°F). Bake the loaf for 30 minutes, then reduce the temperature to 200°C (392°F) and bake for a further 15 minutes. The bread should sound hollow when tapped on the bottom.
  6. Cool: Remove the bread from the oven and allow it to cool on a wire rack.
Per serving
  • Calories: Approx. 160 kcal
  • Protein: 4g
  • Fat: 1g (Saturated: 0.1g)
  • Carbohydrates: 33g (Sugars: 4g)
  • Fiber: 4g
  • Sodium: 200mg

In this recipe:

This rye bread with cane molasses is perfect for those seeking a flavorful, slightly sweet loaf that pairs well with both sweet and savoury toppings. Enjoy it fresh for the best experience, or toast it for a crunchy texture.

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