Tenina.com's Crusty Rye Bread



  1. Place yeast and water into Thermo bowl and warm 2 min/37ºC/speed 2.

  2. Add flours and salt and knead 3 min/Interval.

  3. Turn out onto floured Silpat mat and knead into a tight ball. Allow to rise until doubled.

  4. Preheat your Steam Oven Combi on the fan plus steam setting to 220ºC. (It beeps when temperature is reached…another fun feature!)

  5. From your dough into a round loaf and dredge with plenty of extra flour. Place onto a piece of baking paper and using a pizza peel slide into the oven without any tray underneath (for maximum chew!!).

  6. Cook 20-25 minutes or until golden and crunchy. You can also cook this in a traditional loaf tin. Best not to grease it at all and let it sweat a little in the tin after baking before removing.


Slice after cooling a little…patience is a virtue! And eat slathered with lots of butter. The pics demonstrate what happens if you do not wait for it to cool before cutting. However, as it cooled, it was amazing. Had excellent crumb and texture. I assure you. But you will just have to bake it and find out!

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