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Molasses Rye Bread
makes four small loaves

900g cold water
10g dried yeast
100g Molasses — Beerenberg Australian molasses can be found at many local fruit shops and has a great flavour
500g Lauke organic wholemeal + approximately 100g for rolling
500g Four Leaf Organic Rye, milled in a Thermomix, MyCook or blender until it is 80% rye flour and 20% coarsely crushed grains
100g Lauke organic strong flour
10g Maldon sea salt
approximately 50g EV olive oil or clarified butter for greasing the tins

4 small load tins

Weigh the water, yeast and molasses into a bowl. Let is stand for five minutes then whisk until the yeast is dissolved and the molasses incorporated. Weight the flours and salt into another bowl and mix evenly with a spatula and then without overworking it mix in the liquid. Cover with plastic and allow to prove. Cold weather 12 hours warmer weather 6 to 8 hours.

Lightly flour a work surface and scrape the dough out on it. Fold it over four times, cover with the bowl and set a timer for 30 minutes. When the timer goes, shape the dough into a rectangle, dust it with more wholemeal flour and then cut it into four and carefully lift it into the tins and set a timer for 30 minutes. When the timer goes set your oven to 200°C and set the timer for another 30 minutes. When the timer goes ut the bread in the oven and set a timer for 30 minutes. When the timer goes check that the bread is cooked and turn it out onto a rack to cool.

Divine with just about anything but we especially love it with smoked sprats white onion, boiled egg yolks and mayonnaise pictured top right!

tip — also makes wonderful small rolls for a selection bread basket 60g per is an ideal weight.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.