John Myers
Mixed Rye Breads
The perfect mixed rye breads recipe with a picture and simple step-by-step instructions.
- 500 g Wholemeal rye flour
- 200 g Spelled flour
- 200 g Wheat flour
- 2 tsp Salt
- 2 tsp Herb vinegar
- 1 packet Yeast fresh
- 550 ml Lukewarm water
- History of the end of the bread: Our supply of bread was running low. I look in the storage cupboard and find some remains of various types of flour. For reasons of taste, I usually add about 10% sourdough to breads where the rye content predominates. But didn’t have one. That’s how I took herbal vinegar. It fulfills a similar taste kick. You can see from the pictures that the crumb is fine. The bread is very tasty with toppings / spreads of all kinds. It was supposed to be bread in a box, but it was too much dough for one form. So I baked two small loaves of bread.
- Put the flour and salt in a bowl and mix well.
- Make a well in the middle, press the yeast into the well. Pour the vinegar and some lukewarm water over the yeast and stir gently with a teaspoon until the yeast has dissolved.
- Add the rest of the lukewarm water and knead all ingredients well.
- Let the bread dough rest in the refrigerator overnight.
- The next day, take the dough out of the refrigerator and allow it to reach room temperature before further processing. Now knead well again and pour into the loaf pan. Let rest for another 2 hours at room temperature.
- In a preheated oven at 170 degrees top / bottom heat for about 50 minutes (baking time may vary depending on the oven). Don’t forget to put a bowl of water in the oven.
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