Rye Bread

• 175 g flour (rye)
• 175 g flour (wholewheat)
• 15 g margarine (soft vegetable)
• 14 teaspoon sea salt
• 15 g yeast (fresh)
• vitamin, c tablet (25 mg crushed)
• 210 ml water (tepid)
• 1 tablespoon molasses
• milk (to glaze)
• rye flakes (to decorate)

1. Mix together the rye and wholewheat flours.
2. Rub in the margarine and stir in the sallt.
3. Dissolve the yeast and vitamin C Tablet in the watre and stir in the molasses.
4. Add to the flour and mix to a soft dough.
5. Turn out onto a work top and knead thoroughly for 6-8 minutes until smooth, adding extra flour if required.
6. Cover and rest for 10 minutes.
7. Preheat the oven to 450F/230C/Gas mark 8.
8. Lightly oil a 450 g loaf tin.
9. Knead the dough lightly and pull it out to a rectangle three times as wide as the tin.
10. Fold in three and place in the tin with the 'seam' underneath.
11. Cover and leave in a warm place to rise, until double, for about 15-40 minutes until the dough springs back when touched.
12. Glaze with milk and scatter some rye flakes on top.
13. Bake at the top of the oven for 25-30 minutes until well risen and brown and the loaf sounds hollow when tipped out of the tin.
14. Leave to cool on a wire rack.

flour, flour, margarine, salt, yeast, vitamin, water, molasses, milk, rye flakes

Taken from www.food.com/recipe/rye-bread-431772 (may not work)