Rye bread

Menu: Brakfast and brunch

Allergens: Gluten

Intermediate

People

Are you looking for an alternative to white bread? This rye bread has a darker colour and richer taste than your average white loaf. Sliced, it is perfect for open sandwiches and healthy canapés.

Ingredients

For the starter:

white wheat flour

2 tbs

sugar

1 pinch

fresh yeast

20 g

salt

1 pinch

lukewarm water

100 ml

For the dough:

salt

1 tsp

olive oil

1 tbs

rye flour

250 g

lukewarm water

300 ml

whole wheat flour

250 g

Preparation

Prepare the starter. Add crumbled yeast, flour, sugar and salt into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes.
Prepare the dough. Add the starter to flour, add oil and salt. During kneading, add lukewarm water.
Shape the dough into a ball, cover it with a cotton towel and let it rise for approximately 30-40 minutes (until the bread has doubled in volume).
Knead the dough one more time, form a loaf and place on a baking sheet covered with parchment paper. Cover the bread with a cotton towel and let it rise for another 20-30 min.
Before baking, score the bread with 4 diagonal cuts to prevent it from cracking.
After baking remove the bread from the oven, and cool before slicing.

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Further "Brakfast and brunch" recipies

Spelt has a delicious nutty flavour and more fiber and minerals than traditional wheats, which makes it easier to digest. Use spelt flour for your homemade bread and add some mineral water for extra light texture.