molasses
rye
BREAD

go straight to the recipe

When it comes to dark breads, this is one of my favourites. It’s so tasty and moist and lends itself to so many different toppings. Equally it’s just delicious buttered.

It freezes well, but should be thawed in the fridge over twenty-four hours, sliced while cold and then let come up to room temperature out of the fridge.

Whilst it’s often hard to resist cutting off the crust and eating it as soon as it comes out of the oven, it cuts better when it has cooled.

We used to love this bread with smoked salmon, a little chopped onion and a dab of mayonnaise, but, I have not served the Tasmanian salmon in any form for many years. I have been agonising about removing salmon recipes from cuisine-extreme.com…but many of our readers are not Australian and can access line-caught, sustainably fished wild salmon. In 2025, I will be working on adapting some of these recipes to other species readily available here.

FIRST PUBLISHED 2008 galaxy guides – AO 20 NOVEMBER 2024

ingredients

makes four small loaves

900g cold water

10g dried yeast

100g Molasses — Beerenberg Australian molasses can be found at many local fruit shops and has a great flavour

 500g Lauke organic wholemeal + approximately 100g for rolling

500g Four Leaf Organic Rye [1], milled in a Thermomix, MyCook or blender until it is 80% rye flour and 20% coarsely crushed grains

100g Lauke organic strong or Baker’s flour
10g Maldon sea salt
approximately
50g EV olive oil or clarified butter for greasing the tins

[1] You can buy rye from any good grain store. I like to choose somewhere relatively busy where there is a good turnover of stock.

equipment
four small loaf tins. I like to make this bread about 5 mm high, perfect for slicing for snacks and canapés.

note : since basically retiring I have purchased a Nutribullet with a grinding blade. It’s excellent for smaller quantities and I am finding that I use it more and ore often for all sorts of things.

PICTURED LEFT the fully risen pide dough

Weigh the water, yeast and molasses into a bowl. Let is stand for five minutes then whisk until the yeast is dissolved and the molasses incorporated.

Weigh the flours and salt into another bowl and mix evenly with a spatula and then without overworking it mix in the liquid. Cover with plastic and allow to prove. Cold weather 12 hours warmer weather 6 to 8 hours.

Oil or butter and four your tins. Knock the dough back and without using extra flour, and using a bowl scraper, divide the dough and put it in your tins. Using wet fingers push it out and allow it to rise again.

preheat oven to 200°C
Bake the bread until it comes away from the sides of your tins. Testing with a skewer can be deceiving, but I find this is a pretty good way of telling it’s cooked.

divine with

Divine with just about anything but we especially love it with smoked sprats white onion, boiled egg yolks and mayonnaise pictured below!

I also love it toasted with Romesco and maybe the odd basil leaf.

tip also makes wonderful small rolls for a selection bread basket 60g per is an ideal weight.

PICTURED left….buttered, best quality sprats, onion, egg yolk and wild fennel.
PICTURED below….romesco click on the image for the recipe

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