Home » rye » Long rye loafs (Sun 28.02).

Long rye loafs (Sun 28.02).

Long rye loafs.


  • 200 g coarse wholemeal rye
  • 600g white bread flour
  • 1 teaspoon salt
  • 30 g butter
  • 20 g fresh yeast
  • 450 g water

1. Mix both flours with the salt. Add the butter (diced) and rub into the flour.

Crumble the yeast with a little of the flour. Add the water and mix using a spoon.

Turn out on work surface and knead for 5 to 8 minutes. Dough remains sticky.

Leave to rise for 1 hour.
2. Turn out the risen dough. Divide in 4 equal parts. Form each into a long (30 cm) string.

Leave to rise for another hour.

3. Slash the loaves before inserting in the oven. Bake in a preheated oven at 230 C for 10 minutes. Lower the temp. to 200 C and continue to bake for another 20 minutes

Leave to cool on a wire rack.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s