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Rye bread without flour

Bread, buns & biscuits
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Rye bread without flour

100gCorn flour
200gFinely grated carrot
200gWhole millet
200gMillet flakes (or 200 g maize and/or rice flour)
200gFlax seeds (crushed)

Instructions for Rye bread without flour

To prepare the Rye bread without flour recipe, please follow these instructions:

The millet seeds are placed in a pot of plenty of water and boiled for a moment. The pot is taken from the heat, put on and after 10-15 minutes. Pour the millet seeds into a sieve. They are extinguished strongly with cold water from the tap so the slim liquid disappears. See shaking well.

All ingredients blend together, but be careful about the amount of water in the beginning! The dough kneaded well for 5 minutes. And must drop the table and hands to fit the consistency. However, it must not be too dry!

The dough is shaped into a loaf of bread, put in a greased form (or better a real rye bread) and scratched in the middle. The bread is baked for 4 hours (covered with foil) at 150 degrees. Then remove the foil - turn off the heat - and the bread is in the oven for 30 minutes.

The finished bread is wrapped in a clean, damp cloth to not form a hard crust. After cooling, the bread can be cut into thin slices.