Avocado On Rye Bread 🥑

Homemade rye bread toasted and topped with avocado... what's not to love!


Rye Bread

1 teaspoon Rye flakes
1/2 teaspoon Salt
1 teaspoon Caraway seeds
200g Rye flour
200g Wholemeal flour
10g Dried yeast
1 tablespoon Honey
250ml Warm water


1 Avocado
2 teaspoons Lemon juice
Olive oil


Rye Bread

Mix the honey and water together and pour in to a bowl a long with the flour, salt and yeast. Mix together until the dough forms.

Using a clean work surface knead the dough for 15 minutes.

Oil a bowl, place the dough inside, cover with cling film and leave to double in size.

Knead the dough one last time, adding the rye flakes and caraway seeds as you go. Line a loaf tin with baking paper and pop the dough in to the tin. Cover with oiled cling film and leave to rise until the dough has doubled in size.

Heat the oven to 200C, remove the clingfilm and lightly dust the dough with rye flour.

Bake for 30 minutes or until brown. Allow to cool before serving.


Cut the pitted and peeled avocado in to large chunks and place in to a bowl. Combine the avocado, chili flakes and lemon juice. Use a fork to lightly mash two of the chunks and then mix together.

Carefully cut the rye bread in to slices and toast. Spoon the avocado on top of the toast and sprinkle salt and pepper on top. Drizzle with olive oil.

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