Honey, Walnut & Rye Bread

This is a nice flavoursome bread, with nuts and raisins adding texture.  It is lovely with cheese or toasted with butter



Ready In:

3 hrs



Skills covered

Bread, Kneading, Baking

Honey, Walnut & Rye Bread

By: Chloe Coker

I like the flavour of rye based breads but find a full rye loaf quite heavy.  This recipe uses a mix of white bread flour and rye, which gives it a lighter texture but still the lovely colour and flavour you associate with rye


400g strong white bread flour
100g dark rye flour (for a darker rye, use 200g dark rye and 300g white bread flour)
10g salt
10g instant yeast
optional: 1 tbsp honey
350g water
optional: 110g walnuts, crushed into pieces with a rolling pin
optional: 50g raisins or chopped dates


  • Place the flours in a large bowl with the salt and yeast – stir together until well incorporated.  Add the walnuts and raisins and stir in
  • Make a well in the middle, pour in the water (and honey if using) and stir together until everything is incorporated. Leave to stand for 5 mins.
  • Knead your dough until it is smooth and pliable and an indent springs back or alternatively use the no knead folded method
  • Place the dough in a lightly oiled bowl and leave to rise until doubled in size (roughly 1 hour).
  • Knock back and shape the dough into a loaf or rolls and place on a floured baking sheet. Cover with oiled cling film and prove for around 45 minutes until the dough is 1 1/2  times the size and you can make an indent in the dough
  • Preheat oven to 200*c. 
  • Sprinkle with flour and slash a cut in the top if you wish
  • Place in the oven. Bake in the top third of the oven for 20-30 mins for a loaf, 10-15 mins for rolls
  • The bread will be cooked when firm on the edges, golden, smells of baked bread and is hollow sounding when tapped on bottom

Tips, Tricks and Teaching Info

Enriched Dough

This dough is enriched with rye flour and honey so may take longer to rise than your average dough.

Serve with

Cheese, smoked salmon or lashings of butter.