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.
Homemade rye bread with cane molasses
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.
Cooking times
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
Ingredients
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
Method
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.
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.
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.
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.
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.
Cool: Remove the bread from the oven and allow it to cool on a wire rack.
