John Myers
Pure Rye Bread
The perfect pure rye bread recipe with a picture and simple step-by-step instructions.
- 950 g Rye flour 1150
- 2 packet Natural sourdough liquid in a bag 150gr.
- 1 tbsp Sugar
- 1 tbsp Salt
- 725 ml Water
- 1 packet Dry yeast
- 1 tablespoon Bread spice mix
- Knead all ingredients into a smooth dough using a kneading machine or hand mixer.
- Let it rest for 20 minutes in a warm place.
- After the resting time, divide the dough into two equal pieces.
- Let the pieces of dough work in a round shape (i.e. roll 2 balls in flour).
- Place on a baking sheet with parchment paper, or let rise in a basket for 40 minutes. In a warm place, then transfer to the parchment-lined baking sheet. give preheat oven.
- 6th oven on convection: 220C after 10 min: down to 170 C electric stove: 240C after 10 min. Down to 210C.
- Bake the bread on the lower rack as indicated for 10 minutes, then reduce the heat accordingly. And bake for 40 minutes
- Do the knock test, if it sounds hollow, the bread is ready.
- Let cool on a wire rack
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