John Myers
Michi’s Rye / Wheat Bread
The perfect michi’s rye / wheat bread recipe with a picture and simple step-by-step instructions.
- 300 g Rye flour 1150
- 175 gr Wheat flour 550
- 1 tbsp Olive oil extra virgin
- 1 tsp Salt
- 1 tsp Sugar
- 15 gr Yeast fresh
- 300 ml Lukewarm water
- 150 g Cubed deer ham
- 150 g Bread spice
- Put the 300 ml warm water and the oil in a bowl and stir well. Then chop up the yeast and stir in until the yeast has dissolved. Then we add the flour and salt and knead everything into a nice dough. Now we dust our dough with a little flour, cover it and let it rest for about 45 minutes.
- Deer – fry the ham cubes in a pan and leave to cool. (I once took these deer ham cubes because I wanted to try it. But normal ham cubes are also possible)
- After the rest period, we knead the dough again on a floured surface, add the venison ham cubes and a pinch of bread spice. Now put the dough on a floured baking sheet, cover and let rest for another 30 minutes.
- Preheat the oven to 220 degrees. Cut a little into the bread and put it in the oven for about 30-40 minutes!
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