Rye bread without yeast

Ingredients for 4 servings:

• 400 g rye flour (wholemeal)
• 200 g wheat flour (wholemeal)
• 2 tsp salt
• 2 packets of baking powder
• 420 g yogurt
• 1 egg(s)
• 1 tbsp vinegar
• Flax seeds, pine nuts, sunflower seeds, pumpkin seeds, etc. according to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

made from wholemeal flour

The easiest way to pre-knead the dough is in a food processor. Mix the flour with the salt and baking powder. Add the yogurt, egg, and vinegar. Finally, mix in the grains. If the dough becomes too heavy for the machine, continue kneading by hand. Add a little more flour if needed. Form a loaf and score it lightly. Bake for 35-40 minutes on the middle rack at 185 degrees Celsius (350 degrees Fahrenheit). If one of the two ends of the bread points toward the oven door, the bread won’t break open at the sides. Place an ovenproof dish with a little water on the bottom of the oven. Because the bread is made without yeast, it is suitable for people allergic to baker’s yeast. The vinegar helps the baking powder loosen the “stiff” rye flour.