Baking Rye Bread – Simple Recipe

Bake with rye flour – Here’s how

With our recipe, you bake mixed rye bread. You will need 450 grams of rye flour, 220 grams of wheat flour (Type 550), 2 teaspoons of brown sugar, 2 teaspoons of salt, 430 milliliters of lukewarm water, 1 1/2 packages of dry yeast, and 2 teaspoons of vegetable oil.

1. Dissolve the yeast in the lukewarm water and add the sugar. Then wait until the yeast activates and there is a thin layer of foam on the surface.
2. Now mix the flour with the salt and then add the oil and the yeast water. Knead the mass well.
3. Cover and let the dough rise in a warm place for about 2 hours. Then knead it again and then shape it into a loaf.
4. Place your bread on a baking sheet lined with parchment paper and let it rise again, covered, for about 40 minutes. During this time, preheat your oven to 190°C top and bottom heat.
5. There are several ways to get a crispy crust: you can, for example, fill a bowl with water and put it in the oven while it is baking. Alternatively, brush the bread with water before and after baking.
6. You could also whisk an egg white with water and spread it on the bread after half an hour of baking.
7. Repeat this after 20 minutes and the loaf will have a nice shine.
8. In total, the bread should bake for about 70 minutes. However, check the color of the crust from time to time: if it is brown, the bread is ready.
9. If you are unsure whether the bread is ready, do the tapping test. To do this, take it out of the oven and tap the bottom with your knuckle. If it sounds hollow, you can switch off the oven and let the bread cool down.
10. Our tip: The bread is particularly crispy in a Roman pot or another cast-iron pot.

That’s why rye is good for you

Rye bread not only tastes delicious but also has some health benefits:

• Rye can satisfy cravings because it fills you up quickly due to its high fiber content. In addition, it does not allow the blood sugar level to rise and fall as quickly.
• The many dietary fibers also have something good: They support the intestinal flora and thus ensure better digestion.
• In addition, rye contains a lot of iron, which is very important for the body. Among other things, it is involved in cell formation.
• Rye is a healthy alternative to wheat. For people who are sensitive to gluten, rye may be better tolerated. It only contains 3.1g of gluten per 100g.