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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