I can’t take credit for this recipe. I am always on the lookout for good recipes to try out and tweak. This recipe comes from the Eureka rye flour range. It worked perfectly and is a nice change from my usual wholewheat/rye sweet potato bread (which is a little heavier. The recipe is here, http://danielarogers.co.za/?p=2743  )

What you will need:

2kgs Eureka 100% rye flour

60 grams vinegar (I used apple cider)

30g dry yeast

50grams salt (I use Himalayan sea salt)

1,460 grams warm water.

How to:

Mix all the dry ingredients together.

Slowly add in the warm water and mix until all the ingredients are combined.

Knead on a floured surface, by hand this should take around 8 minutes until the dough gets sticky. By machine this should only take 5 minutes.

Lightly oil a bowl or pot and place the dough in before you cover it with a warm towel. Set the bread aside in a warm spot for around 1.5 hours. This ferments the yeast and helps the process along.

I like to put mine into bread rolls and score the top (cut little slits in the top of the bun). If you prefer a loaf, cut the initial dough into loaf sizes and divided into bread tins. Cover with warm towel again and allow to stand in a warm spot to rise. It should double in size!

Bake at 180 degrees for 40-50 minutes. Once you can insert a knife in with the knife coming out clean, you can remove from the oven. allow to cool on a drying rack. Rye tastes best after 24 hours.

I slice and freeze mine. Or make individual rolls.

Enjoy with some yummy veggie soup or a healthy lunchtime sarmie!

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