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Avocado On Organic Rye Bread

Homemade rye bread toasted and topped with avocado… what’s not to love!


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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