Rye Bread with Seeds
Preparing homemade rye bread may not be the fastest process, but it is very pleasant and relaxing. Homemade bread is simply world-class.
Details
- Preparation Time: 220 minutes
- Cooking Time: 45 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 8
Ingredients
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150 g Koruzna moka, whole grain, white
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250 g Rye flour
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125 g Seeds, sunflower, peeled, dried
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50 g Flaxseed
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1 spoon Yeast, dry
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pieces Salt, table
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1 spoon Sugar, brown
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75 ml Water
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150 ml Milk, whole milk
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1 spoon Juice, lemon
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pieces Oil, vegetable oil, canola
Steps
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Grease a deep rectangular baking dish (1.5 liters in volume) with oil and set it aside. In a large bowl, mix whole grain and rye flour, sunflower and flax seeds, yeast, and salt.
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In a small bowl, mix sugar and hot water. Stir until the sugar is completely dissolved, then add milk and lemon juice. Pour this mixture into the bowl with the dry ingredients and mix everything together with clean hands just enough to combine the ingredients into a rough dough. If needed, add a little lukewarm water. Then, transfer the dough to a lightly floured work surface and knead it well until it becomes smooth and elastic. Shape the dough into a ball, place it in a bowl, cover with a clean cloth, and let it rise in a warm place for 2 to 3 hours.
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Remove the risen dough from the bowl, quickly knead it, shape it into an oblong loaf, and place it in the greased baking dish. Cover the dish and let the bread rise again.
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Preheat the oven to 200 degrees Celsius. Bake the risen bread in the preheated oven for 15 minutes, then reduce the temperature to 150 degrees and bake for another 15 to 30 minutes. Once baked, let it cool in the dish for a few minutes, then transfer it to a wire rack and let it cool completely.
Nutrition Information (Per 100g)
- Calories: 399.36 kcal
- Fat: 15.35 g
- Saturated Fat: 0.98 g
- Carbohydrates: 55.54 g
- Sugars: 2.94 g
- Protein: 14.05 g
- Fiber: 15.19 g
Advice
Instead of brown sugar, you can use honey, or even better, molasses.