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Rye bread without leaven II

Bread, buns & biscuits
Cook time: 0 min.
Servings: 1 bread

Ingredients for Rye bread without leaven II

2tspSuit
3tspSalt
400gWheat flour
400gRye flour, wholemeal
5dlWater
50gYeast

Instructions for Rye bread without leaven II

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

Yeast in the lukewarm water well softened, salt added. Add the rest of ingredients and mix it well with whips or mixer about 10 mins.

Pour batter into a greased form, smooth it out well, and style it to uplift in 4 hours.

Bake the bread at 200 degrees c. alm. oven bottom in oven for 1 hour.

Take the bread out of the mold and let it cool

Freeze it down and thaw it up so it will be best.

Tips:
The 400 g rye flour may be substituted by ruglem 300 g and 100 g opblødede cores. OBS!! The bread is best after it has been frozen. If in as I live abroad, can be replaced with yeast dry yeast. approximately 15 g which are shuffled in the melen. It is important to knead a little more if you are using Active dry yeast. Injoy

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