Rye, Millet & Sunflower seed bread

As I was enjoying my wonderful carrot soup recently I realised it’d been a while since I’d made any rye bread. It was a cold winters day and so, with nothing better to do, I dug around in the cupboard for some rye flour, and came across a bag of millet flour and some sunflower seeds as well. So I’ve combined them all in this adaptation. It does take a few hours but it’s not as if you have to stand around watching it, and the full, rich flavour of the bread is worth it.


  • 3 2/3 cups rye flour
  • 1/3 cup of millet flour (or just use all rye)
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • couple of pinches caraway seeds
  • 3 tablespoons barley malt syrup
  • 1 sachet dried yeast
  • 1 teaspoon sugar
  • 100ml milk
  • warm water

Start by warming the milk to lukewarm, add the sugar and stir in the yeast. Leave for 15 minutes for the yeast to start. It should develop a foamy head. Continue reading


100% Rye Bread (vegan)

Having had a gut full of wheat and lactose this week and suffering for it, I was determined to be good this weekend. In order to breakfast on my favourite avocado on rye, I needed rye bread.  It’s also a vegan recipe, if that suits your circumstances.


  • 400ml warm water
  • 1 sachet dried yeast (7g)
  • 4 cups rye flour (or 2 each of rye and spelt)
  • 1 & 3/4 teaspoons salt
  • 1 teaspoon cream of tartar
  • 3 tablespoons barley malt (or treacle)
  • 1 tablespoon sugar
  • 1 teaspoon caraway seeds (optional)
  • 1 tablespoon sesame seeds (optional)
  • 1 tablespoon olive oil, for greasing

Combine the yeast and warm water, and set aside until the yeast starts to bubble at the surface.


IMG_5846Place flour, salt and cream of tartar in the bowl of your mixer (or large bowl if mixing by hand), mix together.

Place the barley malt, sugar & caraway seeds, sesame seeds in a bowl and mix well until combined.IMG_5849

Add the malt mix and yeast mix together and stir to combine.IMG_5850

Add to the flour and process using a dough hook (or wear out your mixing  arm if you’re being all manual about it) for about 5 minutes. It will be very sticky!

Coat a bowl with the olive oil with your hands and scrape the dough into it. Turn it over a couple of times to coat it with oil (your hands will still be oily which should help stop the dough sticking to you). IMG_5852Cover the bowl with a clean tea towel and place in a warm place for the dough to rise. It needs to double in size.IMG_5856I put mine outside in the weak spring sunshine and it doubled in about an hour.

Knock the dough back – ie give it a couple of whacks to remove all the air – re-cover and leave it to rise a second time – another 1 – 1 1/2 hours.


Knocked back


Risen again

Finally, oil a loaf tin and gently ease the twice risen dough into it.IMG_5860

Cover again and leave another half an hour or so to prove.


Pre heat your oven to 190ºC. Whack the loaf tin in and bake for 40 minutes or until the bread sounds hollow when tapped on the base (slip it out of the tin first!).

I got distracted talking to next door about their chickens and I let the loaf stay in just a little bit too long – hence this next photo shows a slightly over-browned bread!


Try to restrain yourself until the bread cools before slicing & slathering in butter* and jam.

*(that bit not vegan….)