Dark Rye Bread

Makes 2 loaves
800 g sifted rye flour (450 g fine rye flour + 350 g plain flour)
800 ml low-fat sour milk
100 ml treacle
3 tsp salt
4 tsp bicarbonate of soda
2 tbsp bread spices (ground aniseed, fennel and caraway seeds)
15 g butter

Place all the ingredients in a bowl and mix to a batter.
Spoon the mixture into two, 500 g loaf tins, lined with baking paper.
Put the tins on the bottom shelf of a cold oven. Turn the oven on to 175°C.
Bake for about 1 hour.

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