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My quick everyday bread

updated

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Ingredients for 1 servings:

  • 180 g rye flour, type 1150
  • 30 g bran (wheat bran)
  • 290 g wheat flour, type 550
  • 10 g salt
  • 1 packet of dry yeast
  • 325 ml water, warm

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

Knead all ingredients thoroughly with a mixer fitted with a dough hook, kneading again by hand if necessary. Then, cover and let rest for one hour. Pour the dough into a loaf pan lined with baking paper and bake at approximately 200°C (400°F) for about 50 minutes using conventional oven heating. Remove from the pan and return to the oven, without the pan, for another 10 minutes. If you tap the bread, it should sound hollow, then it’s done. I use baking paper for the pan because it makes it easier to remove the bread while it’s still hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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