Rye Bread
Baking and Desserts • European
Description
Classic rye bread typically requires rye sourdough, but this method has its drawbacks: first, the preparation will take at least three days, and second, it may not turn out right on the first try. We suggest using dry yeast — the dough will certainly rise, and the bread will turn out perfectly the first time. This bread contains equal parts wheat and rye flour: the rye contributes to the rich flavor and density of the bread, while the wheat adds lightness and softness.
Ingredients
- Coarsely Ground Rye Flour 10 oz
- Wheat Flour 10 oz
- Dry yeast 1 tablespoon
- Water 10 fl oz
- Vegetable Oil 0 fl oz
- Black Cumin (Cumin) 1 tablespoon
- Ground coriander 1 tablespoon
- Salt 1 tablespoon
- Sugar 1 tablespoon
Step-by-Step Guide
Step 1
Sift the wheat and rye flour. Mix the remaining rye bran with cumin and coriander, and grind them in a mortar.
Step 2
Add yeast, sugar, and salt to the flour, mix well, then pour in warm water and knead the dough. Cover with plastic wrap or a towel and place it in a warm spot for 1.5 hours, allowing the dough to double in size.
Step 3
Add vegetable oil to the dough and knead it again.
Step 4
Grease the bread pan with vegetable oil and dust with flour. Place the dough in the pan, sprinkle with spices, cover, and let rise in a warm place until it has doubled in size.
Step 5
Place the risen bread in an oven preheated to 390°F for 15 minutes. Then reduce the temperature to 180 degrees and bake for another 30-40 minutes. Let the finished bread rest in the pan for 15 minutes, then remove it from the pan and allow it to cool completely.
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