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History Cookbook: Rigen Hlaf (Rye Bread)

This recipe is in categories Saxons & Vikings, Baking, Healthy eating
About this recipe
Healthiness : (78 votes)
Difficulty:  3 out of 5 difficulty
Preparation Time: 2 hours
Cooking Time: 45 minutes

  • 7g dry active yeast
  • 60ml warm water
  • 2 tablespoons runny honey
  • 1.5 teaspoons salt
  • 240ml water
  • 2 tablespoons lard
  • 85g whole wheat flour
  • 55g rye flour
  • 225g plain flour
  • 1/2 teaspoon flax or poppy seeds
  • 2 tablespoons milk
  • Jug
  • Mixing bowl
  • Large bowl and cloth
  • Tablespoon
  • Teaspoon
  • Wooden spoon
  • Baking tray
  • Pastry brush
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Put the yeast into a jug and dissolve with 60ml of warm water
  2. In a large bowl, mix together the honey, salt, lard and the remaining 240ml water
  3. Stir in the yeast mixture
  4. Add the whole wheat flour and rye flour and mix together
  5. Stir in the plain flour 
  6. Lightly flour a work surface and tip the dough out of the bowl 
  7. Knead it for 8 minutes (until smooth and elastic)
  8. Grease a bowl with butter
  9. Place the dough in the bowl and cover with a clean cloth, leave in a warm place to rise to double its size (about 60 minutes)
  10. When the dough has risen, punch it down in the middle and turn it out onto a floured work surface
  11. Put it back into the bowl and let it rise in a warm place for a further 10 minutes
  12. Shape the dough into a loaf and place it into a greased loaf tin (23 x 13 x 8cm) or shape into a ball and place on a greased baking sheet 
  13. Cover the loaf with a cloth and again allow it to rise in a warm place for 30 minutes 
  14. Brush the loaf with milk and sprinkle with the flax or poppy seeds 
  15. Heat the oven to 190C (375F) and bake for 45 minutes 
  16. Remove from the oven and tip the loaf out onto a wire rack and allow the bread to cool
Rigen Hlaf (Rye Bread) - print view  Rigen Hlaf (Rye Bread) - print view

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