So, this weekend I decided to give Rye bread a bread ago. Not the easiest bakes I must say especially if you keep it 100% Rye flour. But I am incredibly happy with the taste. It is very filling, and a great addition to your diet.
Next time I will do sourdough as a starter instead of dry yeast and leave it to proof overnight.

Ingredients:
500g 100% Rey flour
10g Salt
10g Dry Yeast
2 Tbsp Molasses
1 Tsp sugar
350mil water/Milk
Bake for 30 minutes in a preheated 220C oven.

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