Some 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 malty flavoured bread and a hunk of Wensleydale cheese.
- 5 oz/140g rye flour
- 7 oz/198g strong white flour
- 1 teaspoon salt
- 1 teaspoon dried yeast
- 1 tablespoon runny honey
- 80ml/3 fl.oz water
- 180ml/6.5 fl. oz real ale (preferably Yorkshire). An alternative would be a traditional bitter beer or ale from your own locality.
- 50ml/1.75 fl.oz 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.
Source: All the Best from Yorkshire: a collection of recipes from God’s own county. (2013) published by Selby College, North Yorkshire. This recipe was contributed to the book by ‘The White Swan’ kitchen team, Gilling West, Richmond, North Yorkshire.