This World Diabetes Day, let’s celebrate good food that nourishes, energises, and supports a healthy lifestyle.
Eating whole grains, fibre-rich foods, and slower-digesting carbohydrates helps manage blood sugar levels and supports steady energy throughout the day. Choosing wholemeal bread, oats, or rye, can make your meals healthier and more satisfying.
Pair this with plenty of fresh fruits, vegetables, and lean proteins, and you’re giving your body the fuel it needs to stay strong and balanced.
Rye is a natural source of dietary fibre, antioxidants and a variety of nutrients. Try an easy and delicious rye bread recipe below.
HOME BAKER RECIPE
Prep Time: 30 min
Cook Time: 30 mins
Proofing Time: 3,5 hrs
Total Time: 4,5 – 5 hrs
Yield: 1 loaf
INGREDIENTS
200 g Millstone 100% Rye Flour, plus extra for dusting
200 g Millstone Wholewheat Meal Flour
7 g sachet fast-action dried yeast
½ tsp fine salt
1 tbsp honey
1 tsp caraway seed (optional)
METHOD
Step 1
Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry, add more warm water until you have a soft dough. Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
Step 2
Place the dough in a well-oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 900g loaf tin with flour.
Step 3
Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these into the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1-1.5 hr, or until doubled in size.
Step 4
Heat oven to 220ºC. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving.
RECIPE TIPS
Rye flour contains less gluten than white flour, meaning the loaf will have a closer texture than a white loaf. Mixing the rye flour with white or wholemeal flour helps to give it more elasticity and therefore a lighter texture, but if you want a more traditional rye bread you can adjust the quantities.
BULK RECIPE
Prep Time: 30 min
Cook Time: 30 mins
Proofing Time: 3,5 hrs
Total Time: 4,5 – 5 hrs
Yield: 10 loaves
INGREDIENTS
2 kg Millstone 100% Rye Flour, plus extra for dusting
2 kg Millstone Wholewheat Meal Flour
70 g sachet fast-action dried yeast
5 tsp fine salt
10 tbsp honey
10 tsp caraway seed (optional)
METHOD
Step 1
Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 2,5 L warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry, add more warm water until you have a soft dough. Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
Step 2
Place the dough in a well-oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust ten 900g loaf tins with flour.
Step 3
Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these into the dough. Separate and shape into ten smooth oval loaves and pop into your tins. Cover the tins with oiled cling film and leave to rise somewhere warm for a further 1-1.5 hr, or until doubled in size.
Step 4
Heat oven to 220ºC. Remove the cling film and dust the surface of each loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving.