Home » rye » Regular rye bread (Mon 15.02)

Regular rye bread (Mon 15.02)

Rye bread with some honey and yogurt.


  • 300 g wholemeal rye
  • 700 g white bread flour
  • 2 teaspoons salt (18 g)
  • 2 tablespoons honey
  • 125 g yoghurt
  • 40 g yeast
  • 500g water

1. Put flours, salt and honey in a bowl.

Add the yoghurt.

Mix the flours and salt, before crumbling in the yeast. Add the water and mix by hand to a sticky/wet dough.

Leave to rest in the bowl for 10 minutes.

2. Turn the dough out on work surface and knead for 30 sec to a minute. Form into a ball and leave to rest -covered with the bowl- for another 10 minutes.

3. Knead again for 30 seconds to a minute and form in a -probably- smooth ball. Return to the cleaned bowl.

Leave to rise for 40 minutes to an hour until well risen.

4. Turn out the dough on a floured surface.

Divide into 2 parts and form into round loaves. Put on a greased baking tin.

Leave to rise for 50 minutes to an hour.

5. Bake in a preheated at 200C for about 35 – 45 minutes. Tap underneath to check if done.

Leave to cool on a wire rack.


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