My Quick Everyday Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g rye flour, type 1150
- 30 g bran, (wheat bran)
- 290 g wheat flour, type 550
- 10 g salt
- 1 pack dry yeast
- 325 ml water, warm
Print Recipe
Pin Recipe Instructions
- Knead all ingredients well with the mixer with dough hook, then knead again with your hands if necessary.
- Then let it rest covered for an hour.
- Then put the dough in a loaf pan lined with baking paper and bake at approx. 200 ° for about 50 minutes on top / bottom heat. Remove from the mold and put in the oven again for approx. 10 minutes without the mold.
- If you knock on the bread, it should sound hollow, then it`s ready.
- I use baking paper for the pan because it makes it easier to remove the bread when it is hot.
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