Fast rye bread I

Ingredients for Fast rye bread I

Instructions for Fast rye bread I

To prepare the Fast rye bread I recipe, please follow these instructions:

The yeast is crumbled in the dumplings. Pour the lukewarm water and stir the yeast smoothly. Gently soften the buttermilk and add it with rye flour, salt and most of the sifting flour. Bring the dough well and knead more sift flour in a little while. The dough has to drop the dish without being firm and sturdy.

Let the dough raise covered and hang to almost double size about 1½ hours.

Lightly dough the dough on the flour board, shape it and put it in a greased form. Repeat to almost double size approx. 1 hour.

Pour with a fork, brush with water and bake on the bottom groove in preheated oven at 175 degrees C. alm. Oven for approx. 1½ hours.

Cool on the grid.