Rye Bread

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

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 - 8.8 oz
Wheat Flour - 8.8 oz
Dry yeast - 1 tablespoon
Water - 12 fl oz
Vegetable Oil - 1 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 392°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.