John Myers
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Rye Crust Bread
The perfect rye crust bread recipe with a picture and simple step-by-step instructions.
for bread dough
for approx. 750-850 grams of bread
- Wholemeal rye flour
- Fine rye flour
- Durum wheat flour or Farina
- Alternatively spelled flour
- Fleur de Sal
- Sourdough powder from Alnatura
- Sugar
- Baking soda
- Yeast cubes or
- Alternatively dry yeast
- Sunflower seeds
- Warm water or
- Alternatively mineral water
for the bread dough
- I start by mixing the dry ingredients (various flours) with the food processor. In the meantime I let the yeast dissolve slowly by stirring in the warm water.
- As soon as the yeast cube has dissolved, the water is poured into the baking machine. The pre-mixed flour is now also added. Now I turn on the machine.
- >>> Kneading time approx. 20 min. >>> Resting time approx. 45 min. >>> Baking time approx. 70. Min. >>> >>> I have set the browning level to -medium- and I like it as a result – pretty good.
- After about 40 minutes of cooling, the bread can be cut for the first TEST.
tip
- Eat lukewarm with salted butter and cheese coated with a little raspberry jam> really a dream 🙂
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