Some folk might say to use good Yorkshire ale to make bread is a mortal sin. But as you only use half a bottle in this recipe, you can pour out the rest and enjoy it with a slab of this full flavoured bread and a hunk of Wensleydale cheese. If you do that all will be forgiven, and you will be at peace with the world.
- 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
- 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:
- Add and mix all the dry ingredients in a large bowl.
- Add the honey, then the ale, and half the water
- Start mixing and gradually add the rest of the water. If it starts to get too sticky stop adding the water.
- 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).
- Cover the dough with a cloth or cling-film and leave it in a warm place until it is doubled in size.
- Tip out the dough onto an oiled surface and re-knead the dough again.
- Shape it into a loaf and leave it to rise again to double in size.
- 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.