Treacle Rye Bread

"Rye breads are lovely, keep well and slice better. The only fault - you can’t slice them warm. You get this lovely loaf out of the oven, looking brilliant as they tend to crack less than their wheat brothers, tempting like anything - but no. Quite like a girlfriend who pledged virginity. True love waits. But it’s only a day (unlike, probably, the girlfriend). This isn’t gluten free but can easily be low in gluten if you swap the white bread flour for a white spelt, in which case possibly replace dark rye with light, so the texture isn’t too ‘short’."

Preparation Time2 hr

Cooking Time40 min