Bread & Yeast Recipes > Savoury Rye and Miso Cob

How to make savoury rye and miso cob:
A rye bread made slightly exotic by the addition of miso. Very savoury and very tasty.


1/4 cupful fresh yeast
1 tablespoon malt extract
1 1/3 cupsful warm water
1 cupful rye flour
4 cupsful wholemeal flour
1 tablespoon sea salt
2 tablespoons miso paste
a little beaten egg
(see measure conversions for more information)


- Cream the yeast and malt extract together.
- Mix well with the warm water.
- Leave in a warm place until the mixture is frothy.
- Stir in the miso.
- Mix the rye flour with the wholemeal flour and the salt.
- Pour the yeast and miso mixture into the flour.
- Mix to form a dough.
- Turn the dough out onto floured surface.
- Knead for 10 - 15 minutes.
- Leave the dough in a warm place to rise.
- Knead for a couple more minutes.
- Shape into a round loaf.
- Cut a cross in the top of the loaf.
- Leave in a warm place until well risen.
- Bake at 200 degrees C. for 10 minutes.
- Reduce the heat to 180 degrees C. and bake for a further 20 minutes.