Mixed Rye Bread Without Yeast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g rye flour (whole rain)
- 200 g wheat flour (whole rain)
- 2 teaspoons salt
- 2 packs baking powder
- 420 g yourt
- 1 egg (s)
- 1 tablespoon vinegar
- Flax seeds, pine nuts, sunflower seeds, pumpkin seeds, etc. depending on your taste
Print Recipe
Pin Recipe Instructions
- The easiest way to pre-knead the dough is in the food processor. Mix the flour with the salt and baking powder. Add the yogurt, egg and vinegar. Finally, the grains are mixed in. If the dough becomes too heavy for the machine, continue kneading by hand. If necessary, add a little more flour.
- Shape a loaf and cut something into it.
- Bake for 35 - 40 minutes on the middle rack at 185 degrees lower and upper heat. If either end of the bread is facing the oven door, the bread on the side will not break. Place an ovenproof dish with a little water on the bottom of the oven.
- Since the bread is prepared without yeast, it is suitable for people with allergies to baker`s yeast. The vinegar helps the baking powder to loosen the stiff rye flour.
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