Core Rye Bread

Name: Core Rye Bread
Yield: 2 bread
Ingredients: 225 g Wheat kernels. the entire/broken; 225 g Wheat flour; 225 g Rye kernels. cut/broken; 35 g Yeast; 35 g Salt; 450 g Rye flour, wholemeal; 7.5 dl Water; 75 g Syrup, dark

Bread, buns & biscuits

Cook time: 0 min.
Servings: 2 bread

Ingredients for Core Rye Bread

225	g	Wheat kernels. the entire/broken
225	g	Wheat flour
225	g	Rye kernels. cut/broken
35	g	Yeast
35	g	Salt
450	g	Rye flour, wholemeal
7.5	dl	Water
75	g	Syrup, dark

Instructions for Core Rye Bread

To prepare the Core Rye Bread recipe, please follow these instructions:

Yeast is stirred in water and the kernels are added.

The rest is stirred and the dough is filled in two greased breadcrumbs.

Raise at least 12 hours under a damp cloth.

Bake 1½ hours at 170 degrees C. alm. Oven, taken out of the molds and baking for another half an hour.

Should not be cut into slices before the next day.

Core Rye Bread

Ingredients for Core Rye Bread

Instructions for Core Rye Bread

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