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Pine nuts have a very delicate taste and texture and are high in protein. Great for pesto or salad..

Continental Rye Bread

Continental Rye Bread


4 cups rye plain flour

4 cups plain flour

1 tablespoon Hoyts Salt

30g (1oz) compressed yeast

½ cup lukewarm milk

1 tablespoon sugar

1 tablespoon Hoyts Coriander Seeds

1 tablespoon Hoyts Caraway Seeds

1 tablespoon Hoyts Aniseed Seeds

1 tablespoon lemon juice

2 ¼ cup lukewarm water


Sift flours and salt into basin; mix well. Put yeast into small bowl, add lukewarm milk and sugar, stir until yeast is dissolved. Cover bowl and stand in warm place until mixture appears frothy on surface. Crush coriander seeds, add to flour mixture with remaining seeds; mix well. Make well in centre of flour mixture, add yeast mixture, water and lemon juice, mix with hands until mixture is well combine. (A little extra warm water may be needed). Put dough into large bowl that has been lightly greased with oil. Cover stand in warm place until doubled in bulk; approximately 20 minutes. Punch down, knead on lightly floured surface for 5 minutes. Divide dough into 4 equal portions. Knead each portion into a round. Place two rounds side by side in greased 23cm by 12cm (9in by 5in) loaf tin. Do the same with remaining rounds. Place both tins in warm place until dough has risen to tops of tins. Brush with water. Cook in hot oven 30 to 35 minutes.