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
Loaf Of Mixed Rye Bread – Without Sourdough, But with Lemon Juice
Loaf Of Mixed Rye Bread – Without Sourdough, But with Lemon Juice

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Take the bread with the tray out of the oven and preheat the oven:
  5. Electric stove: 10 minutes at 250 °, then 25 minutes at 200 ° C
  6. Hot air: 10 minutes at 190 °, then 25 minutes at 170 ° C
  7. Gas stove: 10 minutes level 5-6, then 40 minutes level 2-3
  8. 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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