Wheat-rye bread

Cakes and breads

2020-11-27

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Ingridients:

• 350 ml lukewarm water

• 350 g wheat flour type 500-750

• 150 g rye flour type 720

• 1 packet of rye bread sourdough with grains, yeast and malt

• 3 tablespoons olive oil or rapeseed oil

• 2 teaspoons salt

• 0.5 teaspoon sugar

Wheat-rye bread is a delicious type of bread, but it’s not one of the easiest to make at home. Anyone who has tried baking it will confirm that it’s a process involving quite a long rise and bake time—often ending in a gummy, underbaked loaf... Fortunately, there’s a solution—here it is! The recipe below guarantees a tasty bread which, thanks to the addition of rye sourdough, has a delicate flavor, beautiful color, a crispy crust, and stays fresh for longer…

Recipe for wheat-rye bread

Preparation:

Oven: From the listed ingredients, knead the dough until it has a smooth, elastic consistency. Leave it for at least 1 hour in a warm place so the dough doubles in volume, then transfer it to a Roman pot. Meanwhile, place a bowl of water in the preheating oven so the bread will have a crispy crust and the crumb will stay moist. Bake in the preheated oven for about 1 hour at 200°C.

We recommend baking bread in a Roman pot. In this case, soak the Roman pot in water for about 15 minutes before use, then grease it with butter and sprinkle it with bran. Place the dough in it and put it into a cold oven. Set the temperature to 200°C and time 1 hour. After 50 minutes, remove the lid from the pot and bake the last 10 minutes without it so the bread browns and develops a crispy crust.

Bread maker: Add the listed ingredients to the bread maker pan in the specified order and set the basic program (BASIC) to get a medium-browned crust. The bread will be ready in about 3 hours. NOTE! Do not add extra flour. The dough should be sticky.

Enjoy! ...because homemade is better!