Crio Bru Rye Bread

by Tenina Holder

Look, its not about the chocolate…it really isn't. (Not this time!) I remember eating the most divine bread at restaurants in the USA on occasion that was a deep brown rye, without the expected dryness of a whole grain. Fragrant, soft, yeasty scented small rolls, that were indescribable…well I have DONE it…these are they. A beautifully soft textured bread and I think it would make an excellent loaf, though I used the cute little individual loaf tin for these, but it is really up to you!

SO…get on to Crio Bru immediately and get yours in the pantry. Any flavour works with these, because, for once, like I mentioned…it is not about the chocolate! Its about the antioxidants…bring 'em on!

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  • 125 g rye flour
  • 310 g Crio Bru brewed Crio Bru, strained, hot or cold BUY
  • 30 g fresh yeast or 2 tsp dried instant yeast
  • 1 tsp raw sugar
  • 1 tsp sea salt
  • 320 g bakers flour
  • 2 tbsp Crio Bru Crio Bru granules BUY
  • Egg wash
  • 1 - 2 tbsp seeds of choice to decorate



Place 85g rye flour and Crio Bru liquid into Thermomix bowl and cook 5 min/100ºC/speed 4.


Cool until just tepid. To speed the cooling process, you may have to remove the roux from the Thermomix bowl.


When you can successfully stick your finger in the mixture and it just feels warm, add yeast and sugar and warm 1 min/37ºC/speed 2. Add remaining rye flour, salt, bakers flour and Crio Bru granules and blend 10 sec/speed 6.


Knead 2 min/Interval. Scrape out onto floured Silpat mat and knead into a tight ball. Use a little additional rye flour to prevent it sticking. Wrap and allow to prove.


Preheat oven to bread baking setting 220ºC and shape dough into loaf/loaves of choice. Brush with egg wash and sprinkle with a few seeds. Prove until peeping over the top of the tins.


Bake 15-25 minutes depending on your oven…don’t make me tell you again, Kleenmaid are back in the baking game and are better than ever! Go check out the cooking link…who does that chick think she is???


The loaves will sound hollow when tapped and will be a deep brown colour.


Cool and enjoy with LOTS of unsalted butter to be authentic!

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