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Rustic rye bread


Rustic rye bread

Ingredients 10
Servings 2 loaves
Time 2 hours

Ingredients

  • 210
    g
    rye flour
  • 90
    g
    whole-wheat flour (i.e. krakly wheat)
  • 210
    g
    cake wheat flour
  • 10
    g
    instant dry yeast
  • 50
    g
    brown sugar
  • 45
    ml
    caraway seeds
  • 15
    ml
    salt
  • 315
    ml
    lukewarm water
  • 65
    ml
    light molasses
  • 45
    ml
    sunflower oil
 

Method

 

In a large bowl, combine rye flour, whole-wheat flour and cake wheat flour.

Add instant dry yeast, brown sugar, caraway seeds and salt. Mix together lukewarm water, molasses and oil, gradually add to the dry ingredients and mix well.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes.

Grease a bowl with oil and place the dough in the bowl, turning once to coat the top.

Cover and let it rise in a warm place until doubled, for about 1 hour.

Punch dough down; shape into two round loaves.

Place on a greased baking sheet.

In the meantime, pre-heat oven to 190°C.

When dough is ready bake bread for 30 to 35 minutes or until golden brown.

Remove from pan to wire rack to cool. 

 

 

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