Ingredients
100g Ballybrado Organic Whole Light Rye Flour
350g Ballybrado Organic Whole Spelt Flour
50g Ballybrado Organic Standard Oatflakes
60g seeds of choice, e.g. chia, sunflower, pumpkin, sesame, linseed
1 sachet fast action dry yeast
1 tsp. salt
400ml tepid water
Ballybrado Light Rye Bread with Oats and Seeds
Method
1. Mix all dry ingredients in a large bowl.
2. Add the tepid water and knead to a well-combined dough for about 3-5 mins.
3. Cover the bowl with a damp tea towel and leave to rise (‘prove’) in a warm place for
approx. 40 mins. or until double in size
4. Knead the dough again and place in a 2lb (26cm) loaf tin. Score the top with a sharp
knife. Cover with tea towel and leave to rise again for 20 mins. Preheat oven to 200°C
fan.
5. Dampen the top of the bread with water and sprinkle with seeds of your choice.
6. Bake in bottom of oven at 200°C for 10 mins. Then turn down the temperature to
180°C and bake for a further 40 mins. Bread should sound hollow when you tap on the
bottom.
7. Leave to cool on a wire rack.
Tip: If you’ve run out of your favourite Whole Light Rye flour, simply substitute with Ballybrado
Organic Whole Rye Flour. The flour behaves the very same, only the taste may be somewhat
more intense.
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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
405g Ballybrado Organic Whole Einkorn Flour, 354ml tepid water, 1 sachet quick action dry yeast, 1 tbsp. honey, 1 tsp. salt, ¼ tsp. ground ginger
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
Strawberry-Rhubarb Crumble Cake with Ballybrado Organic Whole Spelt Flour. Tip: Tastes even better with freshly whipped cream!
