Home » wholemeal » Soft bread (Mon 25.01).

Soft bread (Mon 25.01).

Bread with soft pastry flour, some rye and a long rise (most ingredients quite cold as well as the kitchen temp.).


  • 400 g white bread flour
  • 300 g soft wholemeal pastry/all purpose flour
  • 2 heaped tablespoons rye flour (about 75 g)
  • 2 teaspoons salt
  • 20 g yeast
  • about 450 g water

1. Mix the flours with the salt.

Crumble in the yeast. Add some of the water, dissolve the yeast .

Add remaining water and start mixing.

The dough is soft and ‘paste’ like. Turn out on work surface and knead for 5 minutes.

Leave to rise for 1 1/2 hour.

2. Turn out on work surface

Form into one round loaf. Put in a greased tin.

And leave to rise for 1 hour or until doubled in size.

3. Bake in a preheated oven at 200c for about 30 – 40 minutes. Check if the bread is done by tapping underneath.

Leave to cool on a wire rack.


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