Wheat and rye bread
12 servings
210 minutes
Wheat-rye bread is a symbol of home comfort and European baking traditions. It combines the softness of wheat flour with the subtle, slightly sour taste of rye. This bread was especially popular in Central and Eastern Europe, where rye flour has always held an important place in cooking. Its dense yet airy texture is perfect for sandwiches, soups, or simply as an accompaniment to fragrant butter and cheese. Preparation requires patience and care: the gradual maturation of the dough enriches its flavor, while steam baking gives the crust an appetizing crunch. This bread can be used as a base for rustic snacks, served with smoked products or enjoyed with honey and jam. It embodies the spirit of tradition and the cozy aroma of fresh baking familiar since childhood.
1
Mix both types of flour, crumble the yeast into fine crumbs. Add salt, water, and knead the dough. Form a ball from the dough, cover it, and let it rest for 1 hour.
- Wheat flour: 400 g
- Rye flour: 100 g
- Fresh yeast: 10 g
- Salt: to taste
- Water: 350 ml
2
Place the dough on the surface, reshape it into a ball, cover it, and let it rest for another 45 minutes.
3
On a floured surface, shape the dough into a loaf. Place it seam side down on a towel-lined and floured baking sheet, and let it rest for 1 hour.
- Wheat flour: 400 g
- Rye flour: 100 g
4
Preheat the oven to 250 degrees.
5
Place the loaf on an inverted baking sheet and make a cut.
6
Spray the oven walls with a spray bottle, place the loaf, and bake until done.