Easy to follow Ring Bread

Ring bread is a mixed-grain yeast bread shaped into a ring.
Using bakers flour, wholemeal flour, and rye flour gives a loaf with:

• Deep flavour
• Hearty texture
• A rustic finish

The ring shape helps the bread bake evenly and makes it ideal for sharing.

Ring Bread

Ring bread is a rustic, mixed-flour loaf. It is made with bakers flour, wholemeal, and rye for deep flavour and a hearty crumb. Shaping the dough into a ring helps it bake evenly. It also makes it perfect for tearing, sharing, and serving at the table.

It’s a simple dough with a classic finish — honest bread that looks impressive without extra fuss. (https://kookssecrets.com/2025/12/19/butter-bread/).

Ring Bread

Mark Dexter

Ring bread is a mixed-grain yeast bread shaped into a ring. Using bakers flour, wholemeal flour, and rye flour gives a loaf with:

Deep flavour

Hearty texture

A rustic finish

The ring shape helps the bread bake evenly and makes it ideal for sharing.

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Prep Time 2 hours hrs

Cook Time 35 minutes mins

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Course Breakfast, Dinner, lunch

Cuisine American, European, Mediterranean

Servings 1 Large ring Loaf

Calories 174 kcal

Equipment

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• 1 mixing bowl
• 1 measuring jug
• 1 Bench or clean work surface
• 1 Baking tray
• 1 baking paper
• 1 Clean tea towel
• Oven

Ingredients

  

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• 250 g Bakers Flour (about 1⅔ cups)
• 250 g Whole meal Flour (about 1⅔ cups)
• 250 g Rye Flour (about 1⅔ cups)
• 15 g Salt
• 5 g bread Improver
• 500 ml Water Approx. (about 2 cups)
• 40 g Yeast

Instructions

 

Mix the dry ingredients

• Place the bakers flour, wholemeal flour, rye flour, salt, and bread improver into a large bowl.

  Mix well so everything is evenly combined.

Add yeast and water

• Add the yeast, then pour in the lukewarm water.

  Mix until a soft dough forms.

  Expect a slightly sticky dough — that’s correct for rye breads.

Knead the dough

• Turn onto the bench and knead for 8–10 minutes until:

  Smooth

  Elastic but softer than white dough

  Slightly tacky

  Don’t over-flour — rye needs moisture.

First rise

• Place dough into a lightly oiled bowl.

  Cover and leave in a warm place for 60–75 minutes, until doubled in size.

Knock back

• Gently press the air out of the dough.

  This evens the crumb and controls the rise.

Shape the ring

• Roll the dough into a long rope.

  Join the ends firmly to form a ring.

  Place onto a lined baking tray.

  Tip: Press the join well — it will expand during baking.

Second rise

• Cover and allow to rise for 30–40 minutes, until noticeably risen.

  The dough should slowly spring back when pressed lightly.

Bake

• Preheat oven to 220°C (fan 200°C).

  Bake for 35–40 minutes until:

  Deep golden brown

  Firm crust

  Hollow sound when tapped underneath

Cool

• Cool on a rack before slicing.

  Mixed-grain breads benefit from full cooling before cutting.

Ready to use

• Ring bread is perfect for:

  Sharing loaves

  Bread baskets

  Rustic table service

  Tearing and dipping

Mark’s bench-side advice

• Dense loaf? Too much flour during kneading.

  Sticky dough? Normal — resist adding extra flour.

  Uneven bake? Shape the ring evenly and seal the join well.

  Ring bread is about shape, balance, and patience.

Notes

Freshly baked Turkish simit on black background. High quality photo

Nutrition

Calories: 174kcalCarbohydrates: 16gProtein: 26gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 1075mgPotassium: 601mgFiber: 11gVitamin A: 21IUVitamin C: 1mgCalcium: 36mgIron: 1mg

Keyword hearty, mixed-grain, rustic, yeast bread

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