The breakfast CLUB
RYE BREAD
A staple of Scandinavian baking, rye bread is appreciated for its depth of flavour and dense texture. You’ll find it served at breakfast alongside boiled eggs, smoked and pickled fish, cured meats, local cheeses, cooked ham and large Thermos flasks full of coffee for a wholesome start to the day.
MAKES A 900G LOAF
50g fresh yeast
30g black treacle
2tbsp caster sugar
3tbsp olive oil, plus extra for oiling the tin
400g dark rye flour, plus an extra tablespoon
250g strong white bread flour, plus extra for dusting
100g rye flakes or grain
1tsp salt
Crumble the yeast into a
