Homemade rye bread
Course
Snacks
Cuisine
All-time Classic
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
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!