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Honey & Oat Rye Bread

A lighter textured rye bread with an oat topping.

Preparation method

Preheat oven at 180°C fan/200°C/400°F/Gas Mark 6

1.    Mix together the flours, yeast, 25g oats, salt and mixed spice in a large bowl.

2.    Stir in the honey and 250ml lukewarm water to form a dough.

3.    Knead on a floured surface for 5-10 minutes until smooth, then place in an oiled bowl, cover and leave to prove in a warm place for 1 hour.

4.    Knock back the dough and shape into a flat oval approximately 22cm long.

5.    Roll in the remaining oats, place on a baking tray and leave in a warm place for 1 hour.

6.    Using a serated knife, lightly make 5 cuts on the top of the shaped dough.

7.    Bake in a preheated oven at 180°C fan/200°C/400°F/Gas Mark 6 for 25-30 minutes or until golden.


                For extra sweetness, gently fold 75g sultanas into the dough after it has been kneaded.

what you will need



200g Dark Rye flour

300g Strong White bread flour

7g sachet dried fast action yeast

25g oats plus 2 tablespoons for topping

1 teaspoon salt

2 teaspoon mixed spice

6 tablespoons honey

250ml lukewarm water