Mixed rye bread without sourdough
Time
Preparation time: 15 min.
Cooking or baking time: 1 hour 15 minutes
Rest period: 1 hour 45 minutes
Total preparation time: 2 hours 15 minutes
Rye bread
ingredients
- 550 g rye flour (Type: 1150)
- 500 g wheat flour (Type: 550)
- 4 tablespoons vinegar
- 1 L of water
- 20 g of iodine salt
- 42 g of fresh yeast
preparation
- Dissolve the yeast in 500 ml of warm water. Put all other ingredients in a large bowl and knead well.
- Covered and left to stand in a warm place for 1 hour.
- Then place the dough into 2 box molds, each lined with baking paper, each 28 cm or into a 40 cm box shape.
- Cover the dough again and let it rest for 45 minutes.
- Baking to: 200 degrees - circulating air, hanging height: 2 - from the bottom, the baking time is: 75 minutes.
- After baking, brush the bread with water immediately to make a nice crust.
My advice
Alternatively, you can knead into the dough and 100 g sunflower seeds, ham cubes, cheese, dried onion, pumpkin seeds or flaxseed.
