Apple and cider rye

In a recent survey of breads eaten around the world Germany had a ratio of 95% wholegrain and rye breads eaten on a daily basis to 5% white breads. To my shock and horror our own country had a nightmarish opposite to that! Yes 5% wholgrain and rye breads eaten daily in England against a whopping 95% white breads!

So over the next three recipes we can try to do our bit towards changing that statistic around! This simple rye soda will help you on your way!

400g organic rye flour, 5g salt, 10g baking powder, 100g grated apple, 1Tbls molasses and 500ml of cider

Place rye flour, salt and baking powder into a mixing bowl and combine fully

Add the grated apple and mix

Now its time to add the liquid, this recipe is incredibly soft so don't be alarmed! Rye flour is a whole grain so will take a lot more liquid than a white flour. Most people make their rye bread too dry and come out with brick like loaves! This high hydration recipe will be nice and soft staying fresh for up to 8 days!

Spoon in the molasses, pour in the cider and gently bring it all together! It will form a batter like consistency so again don't panic this is correct.

Lightly oil 2 shallow 7" tins then share the bread mixture between the two. Dust the top of both loaves with some rye flour. Leave to stand for 30mins this will give the baking soda a chance to start working and give your bread a good volume.

Pre heat your oven to 220c gas mark8

Bake your bread in the hottest part of your oven for 30mins

Take your bread out and enjoy! The aroma, look and taste should keep that white bread from your door! Remember a good digestive system relies on a mix of grains to keep it active and healthy!