This easy recipe will help you to bake homemade wheat-rye bread without sour taste. You will get a medium-sized loaf that can be easily stored for 3 days minimum (of course the crust will lose its crispiness on the 2d day). You may add some seeds of dill, caraway or coriander to the dough to change breads taste. Pictures show the bread with no additions.
- 265 g of all purpose wheat flour
- 130 g of rye flour
- 1,5 tsp of dry yeast
- 2 tsp of sugar
- 2 tsp of salt
- 1 tsp of oil with no flavour
- 250 ml of warm water (36-40°C)
- Dill, caraway or coriander seeds
- 1 tsp of honey
1. Combine 125 g of wheat flour, 65 g of rye flour and 200 ml of warm water in a food processor. Cover it and leave for 30 min. Meanwhile put dry yeast in a glass with 50 ml. of warm water and cover.
2. Add dissolved yeast and the rest of ingredients to a food processor and knead sticky dough. Shape a ball: because the dough is sticky, I take all the dough in one hand, take a good pinch of wheat flour with the other hand and spread it over the dough with stroking movements that help to shape the dough. It takes ~0,5-1 tbsp of wheat flour.
3. Put the loaf on a parchment paper (or in a big non-stick mold), make some cuts, sprinkle some wheat flour on the top of bread, cover with a towel and leave it for 1 hour. Don’t expect that he loaf will grow as much as it grows when you make a wheat bread.
4. Preheat the oven to 200°C, in convection mode. This step can be missed: pour 1-1,5 l of hot water in any mold and put it at the lowest level of the oven. Put the loaf in the middle of the oven and bake rye bread for 45-50 min.
I was baking bread without a bowl of water – only cracks on its crust were crispy.
Wheat-rye bread is excellent for zaalouk.