Homemade Whole Rye Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
570g whole rye flour115g sunflower seeds50g flax seeds45g brown sugar15g salt800ml water10tbs natural leavenYou can use any kind of seeds you like... pumpkin, sesame etc.
1st day (evening): mix leaven with hand-warm water in a large bowl. Add 2/3 of flour required in recipe. Mix well until you get even mixture (no lumps inside). Cover the bowl with a clean towel and leave the bowl for 10-12 hours into the oven (no need to preheat it). The pre-dough needs a quiet place with even temperature (appr. 23C).
2nd day (morning): Now you should see small bubbles on the surface of bread dough. Grease a baking tin. Add sugar, salt and rest of the flour to pre-dough, kneade well. Put some of the dough (appr. 10tbs) into a sealable box (you use it as a leaven next time you bake bread). Now you can add seeds to your taste. Mix well. If you want a bit thicker dough, you can add more flour. Put the dough into a large baking tin and cover the tin with a clean towel. Leave it in a warm place for at least 3 hours. Dough should rise. Preheat the oven to 250C. Put the tin into oven and bake it at 250C for 10-15mins. Reduce heat to 220C and bake for 15mins. Now reduce heat to 200C and bake for 10-15mins. Now reduce heat to 180C and bake for 30-40mins.
Take out bread and cover it with a wet towel (keeps the crust nice and soft).
This recipe makes about 1300g of bread (about 30 slices).
Number of Servings: 30
Recipe submitted by SparkPeople user MIKAEELA.
2nd day (morning): Now you should see small bubbles on the surface of bread dough. Grease a baking tin. Add sugar, salt and rest of the flour to pre-dough, kneade well. Put some of the dough (appr. 10tbs) into a sealable box (you use it as a leaven next time you bake bread). Now you can add seeds to your taste. Mix well. If you want a bit thicker dough, you can add more flour. Put the dough into a large baking tin and cover the tin with a clean towel. Leave it in a warm place for at least 3 hours. Dough should rise. Preheat the oven to 250C. Put the tin into oven and bake it at 250C for 10-15mins. Reduce heat to 220C and bake for 15mins. Now reduce heat to 200C and bake for 10-15mins. Now reduce heat to 180C and bake for 30-40mins.
Take out bread and cover it with a wet towel (keeps the crust nice and soft).
This recipe makes about 1300g of bread (about 30 slices).
Number of Servings: 30
Recipe submitted by SparkPeople user MIKAEELA.
Nutritional Info Amount Per Serving
- Calories: 101.6
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 195.6 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 0.9 g
- Protein: 2.7 g
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