WHEAT AND RYE BREAD

WHEAT AND RYE BREAD

WHEAT AND RYE BREAD

WHEAT AND RYE BREAD

WHEAT AND RYE BREAD

Course BREAD

Equipment

  • oven

Ingredients
  

  • 450 g wheat flour
  • 300 g rye flour, type 1370
  • 300 ml lukewarm buttermilk
  • 225 ml approx warm water
  • 2 packets dried yeast
  • 1 tsp salt
  • 1/2 dsp honey
  • 1/2 tsp caraway seeds orpowder
  • a pinch white pepper
  • 1/2 – 1 dsp bread seasoning

Instructions
 

  • Put yeast and lukewarm buttermilk into the mixing bowl (dough hook) and stir
  • Add the remaining ingredients and knead to a smooth dough.
  • Form a large, round loaf from the dough, cover it with a cloth and leave to rise for approx. 20 – 30 min. in a warm place.
  • Then place on a well-greased baking sheet and leave to rise for a further 15 – 20 min.
  • Meanwhile preheat the oven to 300°C.
  • Using a sharp knife cut a criss-cross pattern in the surface of the risen bread, brush with water and bake for 8 min. at 300°C, then at 200°C for a further 40 – 45 min.
Keyword BOSCH, Recipes, WHEAT AND RYE BREAD
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