Highveld Rye Bread

Rye Bread


 4 cups of flour

75 ml brown sugar

2 envelopes of instant yeast

1 tbs salt

1tbs of unsweetened cocoa powder

 1 teaspoon coffee granules

2 tbs Canola oil

 2 cups of rye flour

2 cups warm water

In a large bowl combine 2 cups of flour, sugar, cocoa and undissolved yeast and salt. Mix the coffee with the warm water and add with the oil to the dry mixture, mixing it either by hand or by electric mixer. Stir the rye flour in with a spoon and and the remaining flour to form a soft dough. Knead on a floured surface for 10 minutes until smooth and elastic. Let the dough rest for 10 minutes. Divide dough into two and form into a oval shaped bread, cover and let the bread rice until doubled in size (about an hour). With a sharp knife make slashes in a criss-cross fashion on top of each loaf. Bake in a preheated oven at 180 degrees until golden brown.


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