Rye Bread
8 servings
120 minutes
Classic rye bread also requires rye sourdough, but this method has a number of disadvantages: firstly, the preparation will take at least three days, and secondly, it may not work the first time. We suggest using dry yeast - the dough will definitely rise, and the bread will work the first time. This bread contains equal parts of wheat and rye flour: rye is responsible for the rich taste and density of the bread, and wheat gives airiness and softness.
1
Sift the wheat and rye flour. Mix the remaining rye bran with cumin and coriander and grind in a mortar.
- Rye flour: 250 g
- Wheat flour: 250 g
- Caraway: 1 teaspoon
- Ground coriander: 1 teaspoon
2
Add yeast, sugar, and salt to the flour, mix it, pour in warm water and knead the dough. Cover with plastic wrap or a towel and place in a warm spot for 1.5 hours; the dough should double in size.
- Dry yeast: 1 teaspoon
- Sugar: 1 tablespoon
- Salt: 1 tablespoon
- Water: 350 ml
3
Add vegetable oil to the dough and knead it again.
- Vegetable oil: 30 ml
4
Grease the bread pan with vegetable oil and sprinkle with flour. Place the dough in the pan, sprinkle with spices, cover it, and set it in a warm place until it doubles in size.
- Vegetable oil: 30 ml
- Rye flour: 250 g
- Wheat flour: 250 g
- Caraway: 1 teaspoon
- Ground coriander: 1 teaspoon
5
Send the risen bread to an oven preheated to 200 degrees for 15 minutes. Then lower the temperature to 180 degrees and bake for another 30-40 minutes. Let the finished bread sit in the mold for 15 minutes, then it can be removed from the mold and allowed to cool completely.
