Rye and Wheat Spiced Cup Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup wheat flour
- 1 cup rye flour
- 1 cup water
- 1 teaspoon salt
- 1 sachet yeast
- 2 teaspoons caraway seeds
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in a cup of lukewarm tap water and cover for 10 minutes at room temperature. Mix the wheat and rye flour together with the salt and spices in a mixing bowl. Add the water-yeast mixture to the flour and stir until a homogeneous mass is formed. Put the dough on a well-floured work surface, turn a little and knead. The dough should be as soft at the end as before, but no longer sticky due to a light layer of flour.
- Put the dough in a small loaf tin wrapped in baking paper and cut once lengthways with a knife.
- Cover the dough with a cloth and let it rest for 20 minutes at room temperature. Meanwhile preheat the oven to 250 ° C (top and bottom heat).
- Bake the loaf pan for 15 minutes at 250 ° C, then open the oven, pour about a tablespoon of water into the oven and close it quickly so that the steam stays in the oven. Turn the oven down to 160-170 ° C and bake for 40-45 minutes. Towards the end (drizzle the bread with a little water 10-20 minutes before removing).
- After the baking time has expired, let the bread rest in the cooling oven for about 10 minutes, then leave it in the mold for another 10 minutes at room temperature and then take it out and serve.
- If the whole thing is too spicy for you, you can of course vary the amount of spice or use completely different ones.
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