Strong Wheat-rye Bread

Summary

Ingredients

• 750 g wheat flour
• 500 g rye flour
• 500 ml buttermilk, lukewarm
• 375 ml water, warm
• 75 g yeast
• 1 tablespoon salt
• 1 tablespoon honey
• 1 teaspoon caraway powder
• 0.5 teaspoon ½ pepper, white
• 1 tablespoon spice mixture (bread spice)
• Grease for the tin

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Instructions

1. Prepare a yeast dough from the specified ingredients. Form a large round loaf of bread from this and cover with a cloth and let rise for approx. 20 - 30 minutes. Place on a well-greased tray (or lined with baking paper) and let rise for another 15-20 minutes.
2. Meanwhile preheat the oven to 190-210 ° C. Cut the risen loaf of bread into a diamond shape with a sharp knife, brush with water and bake for 50 - 60 minutes.
3. This recipe is from my recipe booklet for the stove Tips and Recipes. A little tip is that you should pierce the dough with a toothpick before baking. This allows enough air to escape and the bread rises even better.