Rye Bread Easy, Quick and Tasty
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 3 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube yeast, 42 g
- 1 sachet sourdough, powder
- 3 tablespoon beet syrup
- 1 kg rye flour
- 3 teaspoons salt
- 700 ml water
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in a bowl, add 700 ml of lukewarm water, sourdough and syrup and stir well. Put the flour in a large bowl and make a large hollow in it. Pour the yeast liquid into the well and slowly work in the flour and salt from the inside out. Knead the dough for a few minutes to form a smooth dough. Then put the dough in a bowl sprinkled with flour and cover and let rise to double size in a warm place for 1.5 hours.
- Place the dough on a surface dusted with flour, quarter and knead again briefly and then shape into 4 small or one large bread. Brush the bread with water and sift some flour over it. Cover and let the loaves rise for another 45 minutes.
- Preheat the oven to 250 degrees. Put the loaves in the hot oven and bake for 15 minutes. Reduce the heat to 200 degrees and bake for another 30-35 minutes until golden brown.
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