Rye and Currant Cinnamon Loaf

This is exactly the kind of thing I want to eat when it’s cold outside and I’m feeling a bit under the weather. This simple rye loaf is nutty and spiced and wonderful with a cup of strong black tea or coffee.

makes 1 large loaf

what you need

1 cup of warm water

1 cup of warm milk

14g instant yeast

2 cups of rye flour

2 cups of plain flour

1/2 cup brown sugar

1 tablespoon pumpkin pie spice

1 teaspoon salt

1/2 cup oil

1 teaspoon of vanilla extract

3/4 cup of currants

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what to do

Whisk the water, milk, vanilla extract, oil, sugar and yeast in a bowl and allow to stand for 10 minutes until foamy.

Combine the flours, salt, pumpkin pie spice and currants in the bowl of a stand mixer with the dough hook attached.

Add the wet to the dry a cup at a time and then knead for 10 minutes or until the dough comes away from the sides of the bowl. The dough should be smooth and soft and not too sticky.

Cover the dough with a wet tea towel and place somewhere warm for an hour or until doubled in size. Once risen, fold the dough in on itself a few times and then gently press it into a loaf tin, making sure any currants are nicely tucked into the dough. Allow to rise for 30 minutes while you preheat the oven to 180C.

Bake for 30-40 minutes or until golden brown. It should sound hollow when tapped.

Remove from oven and allow to cool before slicing and serving with some butter and your favourite jam.

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