8 oz (225 g) 1 1/2 cups rye flour
8 oz (225 g) 1 1/2 cups strong white bread flour
1 tbsp black treacle (molasses)
water
2 tbsp oil
1 1/2 tsp salt
1 tbsp soft light brown sugar
2 tbsp aniseeds
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
8 oz (225 g) 1 1/2 cups strong white bread flour
1 tbsp black treacle (molasses)
water
2 tbsp oil
1 1/2 tsp salt
1 tbsp soft light brown sugar
2 tbsp aniseeds
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Thoroughly mix together the two flours.
2. Put the treacle in a measuring cup and stir until smooth with a little hot water.
3. Top up with cold water to make 275 ml (10 fl oz) 1 1/4 cups.
4. Pour into the breadmaker bucket, then add the oil and half the mixed flour.
5. Sprinkle with the salt, sugar and aniseeds.
6. Cover with the remaining flour mix and mound the yeast into the centre.
7. Fit the bucket into the breadmaker and set to the rapid programme.
8. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
9. If liked, brush with the selected glaze.
10. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
2. Put the treacle in a measuring cup and stir until smooth with a little hot water.
3. Top up with cold water to make 275 ml (10 fl oz) 1 1/4 cups.
4. Pour into the breadmaker bucket, then add the oil and half the mixed flour.
5. Sprinkle with the salt, sugar and aniseeds.
6. Cover with the remaining flour mix and mound the yeast into the centre.
7. Fit the bucket into the breadmaker and set to the rapid programme.
8. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
9. If liked, brush with the selected glaze.
10. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
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