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Nutrition-packed Rye Bread Recipe

Nutrition-Packed Rye Bread Recipe
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Serving : 4
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Prepare the ingredients before making Nutrition-Packed Rye Bread in your home. Then, follow these steps below to serve Nutrition-Packed Rye Bread for your family or friends.

Ingredients: Nutrition-Packed Rye Bread

  • 200 grams Bread (strong) flour
  • 50 grams Rye flour (finely ground)
  • 1 and 1/2 tablespoon Sugar
  • 1/2 tsp Salt
  • 1 and 2/3 teaspoon Dry yeast
  • 170 ml Water
  • 1 Ry flour (for dusting)

How to Make Nutrition-Packed Rye Bread

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Nutrition-Packed Rye Bread in your home by yourself.

    Step 1
  • Add 1/2 the listed amounts of both strong flour and rye flour to a bowl. Mix the sugar and yeast and add to the bowl. (I used brown cane sugar.)
  • Step 2
  • Pour in the water over the yeast, then mix with a spatula.
  • Step 3
  • Add the rest of the flour and the salt, then mix until the dough forms a ball.
  • Step 4
  • Remove from the bowl, and knead on a work surface. The dough will be sticky, but do not add flour.
  • Step 5
  • In order to make a smooth, elastic dough, slam the dough hard against the work surface several times.
  • Step 6
  • Repeat Steps 4 and 5 for about 10 to 20 minutes.
  • Step 7
  • Form the dough into a ball, transfer to the bowl, wrap in plastic and let rise for 15 to 20 minutes for the first proving. (I let it rise in the bath area.)
  • Step 8
  • When the dough doubles in height, coat a finger in flour, then poke it down deep into the dough.
  • Step 9
  • If the hole does not close, it's finished rising.
  • Step 10
  • Coat your hand lightly in flour, then punch down the dough several times to deflate.
  • Step 11
  • Using a bench scraper (or spatula) remove the dough from the bowl, then quarter it with a knife.
  • Step 12
  • Form the sections into a ball while pressing out any remaining air, pinch the bottom of the ball and seal.
  • Step 13
  • Place a damp kitchen towel over the dough, and let rest for 5 minutes.
  • Step 14
  • Dust hands with rye flour, then press down on dough to deflate, then reshape into a ball.
  • Step 15
  • Coat the surface of the ball of dough with rye flour.
  • Step 16
  • With a knife, slash a leaf pattern into the dough.
  • Step 17
  • Let sit for 25 minutes for a second proving. If using the bread-rising setting on your oven, mist with water several times midway through the proving process.
  • Step 18
  • Bake for 9 minutes in gas oven preheated to 180°C. (For an electric oven, bake for 13 minutes at 190°C)
  • Step 19
  • They're done.
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