Loaf Of Mixed Rye Bread – Without Sourdough, But with Lemon Juice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g rye flour (whole rain)
- 350 g wheat flour, type 1050
- 1 cube yeast
- 1 teaspoon, heaped sugar
- 300 ml water
- 1 teaspoon, heaped salt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Mix the flour with the salt in a mixing bowl and make a well in the middle. Dissolve the yeast and sugar in water and pour into the well and stir with a fork with a little flour to make a pre-dough. Cover and let rise for 15 minutes at room temperature. Do not use a bowl that is too small, the pre-dough will bubble a bit.
- Add the oil and lemon juice and knead with the dough hook of the mixer or food processor for about 3 minutes at the highest level, until the dough loosens nicely from the bowl. Knead the dough again vigorously on baking paper and shape the dough into a tight ball.
- Heat the oven to 50 ° C, then switch off the oven, place the bread ball on a baking sheet using the baking paper and let the dough rise (not covered) for about 20-25 minutes.
- Take the bread with the tray out of the oven and preheat the oven:
- Electric stove: 10 minutes at 250 °, then 25 minutes at 200 ° C
- Hot air: 10 minutes at 190 °, then 25 minutes at 170 ° C
- Gas stove: 10 minutes level 5-6, then 40 minutes level 2-3
- Before baking, scratch the dough crosswise 4 times to a depth of 1 cm and place the tray in the middle rail.
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