Odlums wholemeal rye bread recipe

Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch

What you need:

  • 500g/1lb 2oz Odlums Wholemeal Rye Flour
  • 500ml/ 17fl oz Warm Water
  • 1 tbsp Black Treacle
  • 1 x 7g sachet Instant Dried Yeast
  • ½ tsp Salt

 

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin with baking parchment.
  2. In a jug, add treacle to the warm water and stir.
  3. Place rye flour in a bowl, make a well in the centre, add the yeast and pour on half of the liquid, gently add the flour from the edges of the well and rest for 15 mins.
  4. Add the remaining liquid and salt, mix well with a spoon to combine the ingredients. The mix will be quite thick, add more water if necessary to achieve a soft sticky dough.
  5. Transfer to the prepared tin, smooth the top with the back of a spoon dipped in water. Leave it, covered with a damp tea towel or cling film for approximately 1 hour, or until the dough has risen to the top of the tin.
  6. Bake for about 35-45 minutes until golden brown and the bread sounds hollow, when tapped underneath.
  7. Turn out onto a wire tray to cool. Enjoy!

Rye Bread

Mediterranean Style Potato & Greens Salad

Ingredients

100g baby/new season potatoes (or 2cm cubed Roosters)

½ fennel bulb, finely sliced

1 small courgette

50g cook lentils

30g pomegranate seeds

10 green beans, topped and tailed

10g sunflower seeds

For the dressing:

2tbsp olive oil

Juice of 1 lemon

½ tsp dill

1tsp chopped parsley

Method

Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl.  Cook the green beans in the potato water until tender and place into the bowl.

Take a vegetable peeler to make ribbons of courgette and place into the bowl.

Add the finely sliced fennel, cooked lentils and pomegranate seeds.

Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.

Prep in:20 mins
Cook in:10 mins
Serves:2
Per Serving %RI
Energy (Kcal) 226 11%
Energy (KJ) 940 11%
Fat 14g 20%
Saturated Fat 2g 10%
Total Sugars 5g 5%
Salt 0.3g 5%

https://potato.ie/recipes/mediterranean-potato-greens-salad/

 

Odlums wholemeal rye bread with avocado and tomatoes

Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch

What you need:

  • 500g/1lb 2oz Odlums Wholemeal Rye Flour
  • 500ml/ 17fl oz Warm Water
  • 1 tbsp Black Treacle
  • 1 x 7g sachet Instant Dried Yeast
  • ½ tsp Salt

 

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin with baking parchment.
  2. In a jug, add treacle to the warm water and stir.
  3. Place rye flour in a bowl, make a well in the centre, add the yeast and pour on half of the liquid, gently add the flour from the edges of the well and rest for 15 mins.
  4. Add the remaining liquid and salt, mix well with a spoon to combine the ingredients. The mix will be quite thick, add more water if necessary to achieve a soft sticky dough.
  5. Transfer to the prepared tin, smooth the top with the back of a spoon dipped in water. Leave it, covered with a damp tea towel or cling film for approximately 1 hour, or until the dough has risen to the top of the tin.
  6. Bake for about 35-45 minutes until golden brown and the bread sounds hollow, when tapped underneath.
  7. Turn out onto a wire tray to cool. Enjoy!

Rye Bread