Rye Bread Without Sourdough

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 4 hrs 10 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 450 g rye flour, type 997 or 1150
  • 220 g flour, type 550
  • 2 teaspoons, heaped sugar, brown
  • 2 teaspoons, heaped salt
  • 430 ml water, lukewarm
  • 1 ½ pack dry yeast
  • 1 egg white
  • 2 teaspoons vegetable oil
Rye Bread Without Sourdough
Rye Bread Without Sourdough

Instructions

  1. Mix all ingredients except for the egg white and knead thoroughly. Let the dough rise in a warm place for 2 hours.
  2. Then knead the dough again vigorously and shape into a loaf. Place on a baking tray lined with baking paper. Cover and let rise for another 40 minutes until the dough has doubled in volume.
  3. Whisk the egg white with a tablespoon of water and brush the loaf with it. Bake in the oven preheated to 190 ° C for about 30 minutes. Take out and brush again with egg white. Bake for another 20 minutes, take out again and brush with egg white. Bake for another 20 minutes until it has a nice brown crust.
  4. I make the loaf of bread about 30 cm long. If you make it shorter and thicker, you should knock it off after the specified 70 minutes. If it sounds hollow, it`s done. If not, bake 10 minutes longer.

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