Yorkshire Cooking: Yorkshire Ale and Rye Bread
Recipe type: Baking
  • 300g rye flour
  • 200g strong white flour
  • 10g salt
  • 10g dried yeast
  • 50ml runny honey
  • 80ml water
  • 180ml real ale (preferably Yorkshire). An alternative would be a traditional bitter beer or ale from your own locality.
  • 50ml rapeseed or olive oil
  1. You can use a bread machine on a rye bread setting – mine is set for 3 hours 30 minutes, and it makes an excellent loaf. But if you prefer, you can make this in a traditional way, as follows:
  2. Add and mix all the dry ingredients in a large bowl.
  3. Add the honey, then the ale, and half the water
  4. Start mixing and gradually add the rest of the water. If it starts to get too sticky stop adding the water.
  5. Tip some of the oil to the work surface and knead the dough on the oiled work surface. This stops the dough sticking to the surface. Knead until you have a smooth dough (at least 5 minutes).
  6. Cover the dough with a cloth or cling-film and leave it in a warm place until it is doubled in size.
  7. Tip out the dough onto an oiled surface and re-knead the dough again.
  8. Shape it into a loaf and leave it to rise again to double in size.
  9. When ready, bake it in a hot oven for 30-35 minutes until it is a golden brown colour. To test if it is cooked, tap the bottom of the loaf. If it sounds hollow, it is ready. If not, keep it baking until it is.
Recipe by JAQUO Lifestyle Magazine at http://jaquo.com/yorkshire-ale-rye-bread/