Strong Wheat-rye Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
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