Rustic Rye Bread

• 400 g strong plain brown flour
• 175 g rye flour
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1 tablespoon black treacle or 1 tablespoon molasses
• 300 ml warm milk

1. Mix the flours, salt and yeast in a large bowl. Make a well in the middle and add the treacle and enough milk to form a soft dough.
2. Turn the dough out onto the surface and knead well for about 10 minutes.
3. Put the dough back into the bowl, cover and leave to rise until doubled in size (1-2 hours).
4. Knock back the dough onto the surface and knead again briefly. Shape and place in a greased loaf tin. Cover and leave to rise again for an hour.
5. Preheat the oven to 200C/400F and bake for about 35 minutes, or until the bread is risen, lightly browned and sounds hollow when tapped on the bottom. Leave to cool on a wire rack.

brown flour, flour, salt, active dry yeast, black, milk

Taken from www.food.com/recipe/rustic-rye-bread-307330 (may not work)