This Dark Sour Rye Bread is smallish and dense, without being heavy or stodgy. It is a very tasty loaf and lasts well (if it is not all eaten immediately!). This recipe is taken from One Hundred Bread Machine Recipes, by Vicki Smallwood.

(Click on any image to enlarge)

In a china or plastic bowl, mix 2 tablespoons rye flour with 3 tablespoons warmed milk. Cover the bowl and leave it in a warm place for 2 or 3 days until it smells like beer.

Transfer the rye flour and milk mixture to the breadmaker pan. Now add the remaining ingredients in the order that they are listed below:

1 cup tepid milk
1 tsp salt
2 T black treacle
4 T butter, melted and cooled
2 cup rye flour
1 ½ cup white flour
½ tsp yeast (we prefer using yeast with bread improvers)

Set the programme to ‘dough’. When the cycle is completed, remove the dough and knead it for two to three minutes. Shape it into a plump oval, cover it loosely with a damp tea towel and leave it in a warm place to rise.

When the dough has almost doubled in size (this can take quite a few hours) pop it into the Homewood!

Bake at 200C for 25 minutes. Transfer the loaf to a wire rack to cool.

Recipe taken from One Hundred Bread Machine Recipes, Vicki Smallwood