Rye-Wheat Bread

This traditional rye-wheat bread boasts a rich, dense texture and a bold, hearty flavor. Perfect for everyday meals, it pairs well with soups, spreads, or simply a layer of butter.


Ingredients

  • 800 g rye flour (Grandma’s Choice bread flour)
  • 200 g wheat flour (Grandma’s Choice bread flour)
  • 5 g caraway seeds
  • 25 g salt
  • 25 g fresh yeast
  • 30 ml vinegar
  • 800 ml lukewarm water
  • Rye flour (for dusting the moulds)

Procedure

1. Prepare the dough:
In a large mixing bowl, combine lukewarm water, rye flour, wheat flour, caraway seeds, salt, yeast, and vinegar. Mix thoroughly using a fork or food processor until the dough is smooth and uniform.

2. Allow the dough to mature:
Cover the bowl with a clean kitchen towel and let the dough rest for about 30 minutes. This resting period allows the flavors to develop and the dough to reach the perfect consistency.

3. Shape the dough:
Divide the dough into portions based on the size of your moulds. Lightly flour a work surface, then shape each portion into a cylinder. Dust the moulds generously with rye flour and place the shaped dough inside, filling the moulds about halfway.

4. Let the dough rise:
Cover the moulds and allow the dough to rise for another 30 minutes in a warm spot until it visibly expands.

5. Bake the bread:
Preheat your oven to 250 Β°C. Before placing the moulds inside, create steam by spraying water onto the hot oven walls. Bake for 3 minutes, then release the steam by venting the oven and reduce the temperature to 180 Β°C. Continue baking for 35–40 minutes, or until the loaves develop a deep brown crust.

6. Cool the bread:
Once baked, carefully remove the loaves from the moulds and place them on a wire rack to cool completely. This helps maintain their texture and prevents sogginess.


Final Tip

Elevate the bread’s flavor by adding seeds such as sunflower, flax, or pumpkin to the dough. For an extra crispy crust, toss a few ice cubes into the oven during the initial baking phase to enhance steam.

Bon appΓ©tit! πŸ₯–