John Myers
Rye and Wholemeal Mixed Bread
The perfect rye and wholemeal mixed bread recipe with a picture and simple step-by-step instructions.
- 200 g Wholemeal rye flour
- 300 g Spelled flour type 630
- 300 ml Warm water
- 2 tsp Brown sugar
- 2 tsp Salt
- 1 Pck. Dry yeast
- 2 tbsp Rapeseed oil
- 2 tbsp Water
- 1 Proving basket optional 🙂
- Dissolve sugar and salt in the water! Add oil! Add the yeast and flour and knead everything well! I’ll let my bread maker do it! 🙂
Preheat the oven to 250 degrees!
- Put the dough in a proofing basket. If you don’t have one, just leave it in the kneading bowl! Let rise covered for approx. 45 minutes!
- Place the proofing basket on a baking sheet and turn it out with baking paper or form a loaf and place on the baking sheet!
- Put some water around the bread! (Makes a super crispy base!) Then bake in the oven for approx. 20 minutes until crispy, then bake again for approx.
- The bread is ready when it sounds hollow when you knock on it! (Floor)
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