Ingredients
150g Ballybrado Organic Whole Rye Flour
350g Ballybrado Organic Whole Spelt Flour
2 sachets fast action dry yeast
1 ½ tsp. salt
1 tsp. sugar
¼ tsp ground cardamom
¼ tsp. ground fennel
¼ tsp. ground coriander
350ml tepid water
Sesame seeds to sprinkle on top
Ballybrado Organic Rye Bread
1. Mix all dry ingredients in a large bowl.
2. Add tepid water and knead until dough is well-combined and comes free from edge of
bowl.
3. Cover bowl with a damp tea towel and leave to rise for approx. 45 mins. or until double
in size.
4. Knead dough again (‘knock back’) and place in a greased 2lb (26cm) loaf tin. Cover
with tea towel, leave to rise for 10-15 mins. Preheat oven to 200°C fan.
5. Score top of dough with knife, dampen with water and sprinkle with sesame seeds for
flavour.
6. Place on bottom shelf of oven and place an ovenproof cup of hot water next to it for 10
mins.
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Our Recipes
Be inspired by our carefully selected, tried-and-tested, 100% adult-and-child-approved recipes made with your favourite Ballybrado products
300g Ballybrado Organic Whole Rye Flour OR Whole Light Rye Flour, 200g Ballybrado Organic Strong White Wheat Flour, 100g yogurt, 3.5% fat, 10-12g quick action dry yeast, 25g butter, room temperature,10g salt, 10g sugar, 5g vinegar, 250g tepid water
500g Ballybrado Whole Spelt Flour OR 250g Ballybrado Fine Whole Wheat Flour, 250g Ballybrado Coarse Whole Wheat Flour 400ml tepid water (hand warm) 1 sachet quick action dry yeast ½ tsp. ground fennel, ½ tsp. ground coriander, 7g sea salt Optional: sunflower/sesame/pumpkin seeds as topping
Ingredients Pancakes, 300g Ballybrado Organic Whole Einkorn Flour, 500ml milk, 2 eggs, Pinch of salt
