Rye Bread

25 g/1 oz dried yeast
2 tablespoons black treacle
900 ml/1 pints water
1 tablespoon salt
1 kg/2 lb wholemeal flour
450 g/1 lb rye flour
25 g/l or polyunsaturated margarine
1 egg, beaten with a pinch of salt
cracked wheat or bran for sprinkling

Put the yeast into a small bowl with the black treacle, then follow the same method as for basic brown bread, using the mixed wholemeal and rye flours in place of the wholemeal flour. Allow the dough to rise for 1 to 11/2 hours and then knead lightly.

Preheat the oven to hot (230 °C/450 °F, Gas Mark 8). Grease 2 baking sheets.

Halve the risen dough and shape each portion into a long, oval loaf. Place the shaped loaves on the prepared baking sheets, brush the surface with the beaten egg mixture and sprinkle with cracked wheat or bran.

Make several diagonal cuts in the surface of the loaves with a sharp knife. These cuts allow the loaves to rise or 'bloom' well, hence the name 'bloomer'. Bake for 20 minutes, then reduce the temperature to moderately hot (200 °C/400 °F, Gas Mark 6) for a further 20 minutes. Fresh yeast may be used in place of dried - 25 g/1 oz fresh yeast is equivalent to 15 g/1/2 or dried yeast. If using fresh yeast, dissolve it in the liquid - no sugar is needed. Make sure when dissolving yeast that the liquid is heated to 50 °C/110 °F; if it is too cool, the dough will not rise properly.

MAKES 2 loaves