Rye bread contains about 198 kcal per 100 grams, many B vitamins, magnesium, zinc, iodine, fluorine and fiber. Its iodine content exceeds that of milk and most types of meat and vegetables. Rye has a particularly positive effect on the digestive tract.
Ingredients
- 400 g rye flour (type 1370 or wholemeal)
- 200 g spelt flour (type 1050 or wholemeal)
- 300 ml water
- 10 g salt
- 30 ml apple vinegar
- 10 g bakery malt optional
- 1 packet backing powder
Servings:
Units:
Instructions
- Mix all ingredients in a large bowl and knead until smooth.
- Cover the dough and let it rest for about 3-4 hours until it has doubled in volume.
- After resting, knead the dough briefly and form one or two loaves. Place on a baking tray and sprinkle lightly with flour.
- Bake the bread at 240°C for 15 minutes. Then lower the temperature to 180°C and leave in the oven for another 45 minutes.
- Remove from the oven and let it cool. A real treat!
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