Fast Mixed Rye Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 280 g wheat flour
- 250 g rye flour
- 300 ml water, lukewarm
- 1 pack dry yeast
- 1 dash vinegar
- 1 dash olive oil
- 2 teaspoons honey
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Put the wheat flour with rye flour, vinegar, olive oil, honey and salt in a mixing bowl. Briefly stir the yeast with the water, add to the mixing bowl and knead everything into a dough. Possibly add a little lukewarm water if the dough is too dry.
- Cover the dough and let it rise in a warm place for about 45 minutes. Preheat the oven to 200 ° C (convection).
- Knead the dough again briefly by hand, dust with flour and shape into a loaf on a baking sheet lined with baking paper. Bake the bread for about 40 minutes.
- Tip: Put a small bowl of water in the oven, then the base will be really crispy.
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