Hi, I'm WANGECI .Welcome to my online home where I show you how to cook tasty food and make amazing things for your home



There a few things that intimidate me when it comes to cooking, I think my biggest intimidation comes from pastries. I mean the real pastries not the ones sold in most Nairobi eateries as meat pies yet they sugarless mandazi dough stuffed with meat  uuuuuurrrrggghhhhh!! Quite annoying. I mean the pastries that melt in your mouth because they are so buttery, you the ones that when you take a bite then have a look at the pastry you see layers and layers and lots of tinny soft yet crunchy layers of  dough. You know the pastry that makes you sin in your mind when you just think of the things it will do to your hips later but you honestly don’y give a hoot coz you know what it is doing to your mouth right now?? You know that kid of pastry right?  now those make me soooo nervous to make because 1 batch of just the pastry can take you even 3 or 4 hours to make. The process is hard and tedious, it’s heat sensitive, even the temperature of your hands can mess things up dear Lord!! so when you pay 300 for a good pie understand how much work was put in.


Now this was the same notion I had about making bread, that it was this long tedious process that could easily backfire. The 1st time I made bread it was super easy I couldn’t believe it then a few times after that, my experience with yeast was not so great but I believe the problem was with the yeast. So last year my girl Fresh of  Just Fresh showed me how to make sure my yeast rises by adding warm water and sugar to it then letting it stand for a while till frothy. I use that method often but not as much any more as I have also learnt that  the yeast we have in our supermarkets can rise if you put the warm liquid and sugar in the dough as you knead.


Making bread is so easy, easier than chapati so do not be scared. after you knead the work is done.  I had this bread with calamari on the night I made it, used it to dip in garlic sweet chilli olive oil…. it was heaven I tell you. The freshness of the bread combined with the hotness and subtle sweetness of the olive oil was so exciting to my taste buds, I’m telling you they jumped up and down in excitement.



The next morning I served it with sweet chilli sausages……. more heaven. This bread is not only tasty but rye is good for you to so go on……. GO BAKE YOURSELF!! HAPPY BAKING!!

Rye Bread

Prep Time: 2 hours, 30 minutes

Cook Time: 45 minutes

Total Time: 3 hours, 15 minutes

Yield: 1 loaf


  1. 2 1/4 teaspoons dry yeast
  2. 1 1/2 tablespoon honey
  3. 3 tablespoons melted butter (you can use margarine)
  4. 1 egg
  5. 1 cup warm milk (about 110 degrees F) (you can use water)
  6. 1 1/2 teaspoons salt
  7. 1 cup rye flour (available at Healthy U)
  8. 2 1/2 cups bleached all-purpose flour
  9. 1 tablespoon caraway seeds (Found in Nakumatt when I do not have I use rosemary but this changes the taste)
  10. 1 teaspoon vegetable oil
  11. 1 large egg, beaten


Mix the yeast,honey , melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute.

Mix in the salt, rye flour, all-purpose flour, and caraway seeds. Mix on low speed until all of the flour is fully incorporated. Change to medium speed until the mixture forms a ball, doesn't stick to the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl.

Roll the dough into a ball. Lightly oil a bowl and place the dough in the bowl, turning it around to ensure its oiled all over. Cover with plastic wrap and set aside in a warm place until it doubles in size, about 1 hour. Sometimes if I am in a rush I switch on the oven for about 4 mins then switch it off and place the dough in it to shorten the time

Preheat the oven to 180 degrees C and lightly grease a baking sheet.

Remove the dough from the bowl and place onto a lightly floured surface and knead the dough gently a few times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.