Homemade Whole Rye Bread
Nutritional Info
- Servings Per Recipe: 30
- 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
View full nutritional breakdown of Homemade Whole Rye Bread calories by ingredient
Introduction
Traditional Estonian black bread. Traditional Estonian black bread.Number of Servings: 30
Ingredients
-
570g whole rye flour
115g sunflower seeds
50g flax seeds
45g brown sugar
15g salt
800ml water
10tbs natural leaven
You can use any kind of seeds you like... pumpkin, sesame etc.
Directions
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.