Festival Recipe
Rye, Ale & Honey Bread
Recipe by Graham Herterich
- ServesMakes a 2lb Loaf
Ingredients
- 300g Dark Rye Flour
- 150g Plain White Flour
- 100g Pumpkin Seeds, plus extra to sprinkle on top
- 1tsp Bread Soda
- 1tsp Salt
- 250ml Buttermilk
- 250ml Ale
- 75g Honey
- 2tbsp Oil
Method
- Pre heat the oven to 180c fan and prepare your tin by lightly brushing it with melted butter and dusting with a little plain flour.
- Place all the dry ingredients into a large bowl and gently mix.
- In a separate jug combine all the wet ingredients and gently whisk together with a fork and then mix into the dry ingredients.
- Pour the dough into the prepared tin and sprinkle some porridge oats on top.
- Bake for 1 hour, take out of the tin and place back into the oven, straight on the rack, for a further 5 minutes. To check it is baked tap the bottom of the bread, it should sound hollow when it's fully cooked.
- Remove from the oven and wrap in a clean tea towel while it is cooling, this will stop the crust from getting too hard. Notes The creator drew inspiration from his father and German baking traditions, designing this loaf to pair excellently with baked ham and cold meats. "I love this bread served with the baked ham...some good, salted butter, gherkins and mustard."
