Rye Bread
A stunning bread with a delicate taste and pleasant aroma. Perfect for sandwiches! The recipe is as simple as possible. These proportions yield 1 loaf weighing 700 g.
- Total cooking time
- not set
- Number of servings
- 1
- Recipe difficulty
- 3 / 5
Ingredients
for 1 serving
- water 300 ml
- sugar 15 g
- raw yeast 25 g
- vegetable oil 2 tbsp
- salt 1 tsp
- rye flour 150 g
- wheat flour 250-300 g
Instructions
Preparing the starter
Step 1 of 25
Dissolve sugar in warm (not hot) water.
Step 2 of 25
Add yeast.
Step 3 of 25
Mix.
Step 4 of 25
Add 100 g wheat flour. Mix.
Step 5 of 25
Leave to rise.
Preparing the dough
Step 6 of 25
Pour oil into the starter.
Step 7 of 25
Add salt.
Step 8 of 25
Mix.
Step 9 of 25
Add rye flour.
Step 10 of 25
Add the remaining wheat flour.
Step 11 of 25
Knead the dough (knead for at least 10 minutes).
Step 12 of 25
Place the dough in a bowl.
Step 13 of 25
Leave to rise.
Step 14 of 25
Transfer the dough to a surface dusted with rye flour.
Step 15 of 25
Lightly coat in flour.
Step 16 of 25
Roll out a circle about 1 cm thick.
Step 17 of 25
Fold over one side.
Step 18 of 25
Fold over the opposite side.
Step 19 of 25
Fold over the bottom.
Step 20 of 25
Fold over the top.
Step 21 of 25
Tightly pinch all seams.
Step 22 of 25
Flip it over. Place on a baking tray lined with parchment paper or greased with oil.
Step 23 of 25
Flatten slightly.
Step 24 of 25
Let it rise.
Step 25 of 25
Make cuts with a sharp knife. Place in an oven preheated to 180 degrees. Bake for 30–35 minutes.