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This is a Raymond Blanc Rye Bread recipe for wheat free bread. This is what Raymond Blanc had to say:

"I often welcome people with wheat allergies to the Manoir, in fact the husband of our florist is a case in point so in the early stages I had someone to go to for advice.

A recipe for Rye bread will always I'm afraid be a lot heavier than ordinary bread but this is not to say that it is less enjoyable.

One of the breads that I love the most is the black rye bead of Russia.The fact that I generally have it with lashings of caviar and sour cream of course helps, but I've gotten to that age now when I like to treat myself."

Ingredients for Rye Bread

1 kg rye flour
20 g fresh yeast
800 ml tepid water
20 g sea salt

How to make Rye Bread
  • Preheat your oven to 200ºC.
  • Dissolve the yeast in a little of the tepid water.
  • Mix the salt with the rye flour then make a well in the rye flour and pour the dissolved yeast and the remainder of the tepid water into this.
  • Knead together for about 20 minutes until smooth then leave to rise for 2 hours in a warm place.
  • Knead the dough lightly then make a round loaf and leave it to rise with the folded side rather than the smooth side facing up.
  • After 30 minutes flatten the dough once more then turn it and leave it to rise for a further 30 minutes.
  • Place a small container of water in the bottom of your oven and bake the loaf for 25 minutes.
  • Turn the oven down to 180ºC and bake for 10 more minutes.
  • When ready the Rye bread will make a dry hollow sound as you tap it with you knuckles. Leave to cool on a wire rack.


This Rye Bread will always be a lot more heavy than a wheat based recipe, but feel free to experiment, using perhaps half rye, half potato flour or a mixture of some of the flours from the Simple Bread recipe.

Makes 1 large Rye Bread loaf

Raymond Blanc

(Recipe adapted from the crusty plain bread in Rita Greers Gluten free cooking, Thorsons 1983)

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