Rye bread with whole rye kernels

Name: Rye bread with whole rye kernels
Yield: 1 bread
Ingredients: Rolled rye; 1 tbsp Salt; 2 tbsp Dark syrup; 2.5 dl The entire macerate rye kernels; 20 g Yeast; 250 g Wholemeal rye flour; 250 g Wheat flour; 3 dl Water

Bread, buns & biscuits

Cook time: 0 min.
Servings: 1 bread

Ingredients for Rye bread with whole rye kernels

		Rolled rye
1	tbsp	Salt
2	tbsp	Dark syrup
2.5	dl	The entire macerate rye kernels
20	g	Yeast
250	g	Wholemeal rye flour
250	g	Wheat flour
3	dl	Water

Instructions for Rye bread with whole rye kernels

To prepare the Rye bread with whole rye kernels recipe, please follow these instructions:

The spores are soaked a day. The drains and soaking water are measured and supplemented to 3 dl, lounging to 35º. The yeast is thrown into it. The other ingredients are added and the dough is kneaded until it is smooth and smooth. The dough is rolled into a ball, covered with a moist cloth and raises for 2 hours.

The dough is cut down and shaped into a bread rolled in rolled rye and put into a greased baking form. The bread adheres for 45 minutes.

Brush with water and baked approx. 45 min. At 250º. When there is 15 min. Back of the baking time, take the bread out of the mold and bake completely on the plate to get crisp crust.

Rye bread with whole rye kernels

Ingredients for Rye bread with whole rye kernels

Instructions for Rye bread with whole rye kernels

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