Quick Rye Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 bag / s dry yeast
- ml 1,000 water, warm
- 500 g wheat flour, (whole wheat flour), type 1050
- 500 g rye flour
- 20 g salt
- 250 g rains or herbs your choice
- 3 tablespoon vinegar, (fruit or wine-brandy vinegar)
Print Recipe
Pin Recipe Instructions
- Mix the 2 bags of dry yeast with a whisk in a large bowl in the water. Add the remaining ingredients and knead well with the mixer and kneading dough. I would always use the blender as the batter is very sticky.
- Put the dough in a greased loaf pan and bake at 190 ° C for one hour. Do not preheat the oven. Then turn off the oven and let the bread rest for another 10 minutes. When the bread has cooled, it can also be frozen well.
- Annotation:
- I like to use 125 g of oat flakes and 125 g of sunflower seeds as grains, but I`ve also made the bread with frozen herbs or caraway seeds.
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