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Petronella Chebbi - Sweden

Rye Bread

European Cuisine

Rye bread is bread made with flour from rye grain of variable levels. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is rich in fibers

SPECIFICATIONS

• PREP TIME : 0 Min
• COOK TIME : 0 Min
• READY IN : 0 Min
• SERVINGS : 0

INGREDIENTS

• 6 dl lukewarm water
• 1 packet (25 grams) yeast
• 6 dl wheat flour
• 7-8 dl rye flour
• 1 dl bran

PREPARATION

1. Pour water over yeast and stir until dissolved. Add most of the flour a little at a time and mix well. Add bran, salt and the rest of the flour, except for about 0.5-1 dl which you will need later. Mix well, cover with cling film and a towel and leave to prove for about 45 minutes.
2. Sprinkle flour on a clean surface and knead the dough well. Cut in half and form each half into a loaf. If you wish, cut a pattern into each loaf using a sharp knife. Cover with a towel and leave to prove for 30 minutes.
3. Bake in 225 degrees Celsius for about 30 minutes or until a digital thermometer shows 94-96 degrees.