Rye Dough

So, next week Gourmet Dough will change. Whether or not it will change for the better I don’t yet know. It will be a complete different blog and I will be leaving the baking, breads and pastries behind, the only remains in the blog archive. Sometime next week the new posts will start and hopefully will make a welcome change to Gourmet Dough. Until then, let me end the ‘Dough’ part of the blog with an uncomplicated, versatile and very tasty bread recipe.

Rye Dough

Rye Bread sometimes gets bad press as being dry, dense and only fit for those trying to lose weight. However this rye bread is completely different. The rye flour adds texture, flavour and gives character to this bread that is sometimes missing in it’s white relative.

This dough makes a stunning bread and I actually prefer it to my basic white yeast bread. It makes a great loaf as well as very nice baguettes. It also makes very nice breadsticks.


To make breadsticks, roll out a bit of dough to about 1 cm in thickness and cut into strips.


Carefully place the strips on baking trays and bake in a hot oven until golden brown and crispy.


If that wasn’t enough, this versatile dough also makes very edible rye crackers. To make, roll out a bit of dough until wafer thin and then cut into any shape you want.


Sprinkle over a few seeds for texture. I went for linseeds and sesame seeds but a few fennel seeds are also very nice.


Using the rolling pin, gently press the seeds into the dough so they stay in the cracker (and not on your floor!).

Rye Crackers

Slap them on baking trays and give a quick blast in a hot oven until crisp and golden brown.


And that is it, loads of gorgeous treats from the one dough. Give it a try, you won’t be disappointed. The recipe below is enough to make one of the above, either one loaf, a good few breadsticks or a heap of crackers. If you want them all, you will have to triple the recipe.



350 g strong white flour
150 g rye flour
2 tablespoons linseeds
1 teaspoon fennel seeds (optional but advisable)
10 g salt
10 g yeast
300 g/ml water


  1. Mix the two flours, seeds and salt together in a large mixing bowl.
  2. Crumble in the yeast and then pour in the water.
  3. Mix everything together into a rough dough and then knead on a lightly floured surface for about 10 minutes or until smooth and elastic.
  4. For it into a ball and place back into the lightly floured bowl for over an hour until doubled in size.
  5. Tip the dough onto the work surface and do with it what you want, Either way I can assure you it will be delicious.



2 comments to Rye Dough

  • Laura @ Kneadwhine  says:

    I love those cracker options – haven’t made them in ages, reminds me I must!

    Good luck with the reincarnation.

    • evanoc  says:

      The crackers do go very nicely with a bit of cheese. Thanks Laura, looking forward to the new look Gourmet Dough myself.

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