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Toasted Rye Bread with Peanut Butter
Toasted Rye Bread with Peanut Butter

1m read

Toasted Rye Bread with Peanut Butter

Toasted rye bread with peanut butter is a delicious and nutritious breakfast option that will keep you full and satisfied throughout the day. Not only is it quick and easy to prepare, but it's also a great source of protein and healthy fats. It's a perfect on-the-go option for those busy mornings when you don't have time for a sit-down meal.





Total Time

20 min


● 500 grams rye flour 

● 10 grams salt 

● 10 grams instant yeast

● 20 mL black treacle 

● 350 mL water (cool)

● Olive oil (for kneading)

● Peanut butter

Step by step

1. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and

the yeast to the other. Add the treacle and three-quarters of the water and turn the

mixture round with your fingers.

2. Continue to add the remaining water, a little at a time, until you’ve picked all of the

flour from the sides of the bowl. You may not need to add all the water, or you may


need to add a little more – you want dough that is soft, but not soggy. Use the

mixture to clean the inside of the bowl and keep going until the mixture forms a

rough dough.

3. Coat a clean work surface with a little olive oil, then tip the dough onto it and begin

to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until

the dough starts to form a soft skin. You will find the dough feels different from

conventional wheat flour dough – less smooth and stretchy.

4. Form the dough into a smooth, round cob shape by turning it on the surface and

tucking the edges underneath until the top is smooth and tight. Generously dust the

inside of a large, round proving basket with rye flour. Put the dough into it, placing

the smooth top-side down. Cover with a tea towel to protect the dough and prevent

a skin forming on the top.

5. Leave to prove for about eight hours or ideally overnight. The dough will double in

size eventually, but will take considerable longer than wheat-flour breads.

6. Preheat the oven to 220C and put a roasting tray in the bottom to heat up. Line a

baking tray with parchment or silicone paper.

7. When the roasting tray is hot, half fill it with boiling water and return it to the

bottom of the oven (this will create steam and help form a good crust).

8. When the loaf is risen, invert it carefully onto the prepared tray. The basket should

have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on

the top with a sharp knife. Bake for 30 minutes. To test, tap the base of the loaf – it

should sound hollow.

9. Remove from the oven to cool.

10. Serve with peanut butter on the fried slices. Enjoy!