Rye bread VII

Name: Rye bread VII
Yield: 2 bread
Ingredients: Butter; 1 tsp Honey; 2 tbsp Salt; 3 tbsp Tahin; 5 g Yeast; 500 g Coarse whole grain wheat flour, wholemeal flour, spelt or emmer Öland; 500 g Coarse whole wheat flour; 7-8 dl Water

Bread, buns & biscuits

Cook time: 0 min.
Servings: 2 bread

Ingredients for Rye bread VII

		Butter
1	tsp	Honey
2	tbsp	Salt
3	tbsp	Tahin
5	g	Yeast
500	g	Coarse whole grain wheat flour, wholemeal flour, spelt or emmer Öland
500	g	Coarse whole wheat flour
7-8	dl	Water

Instructions for Rye bread VII

To prepare the Rye bread VII recipe, please follow these instructions:

Dissolve yeast in the water. Stir some of the flour, tahin and honey until it is even, stir the rest with your hands. The dough must only be collected. When the flour is roughly evenly distributed, stop it.

Pour the dough into butter-baked rye bread (s). It should only be filled ½. Let it rise cold overnight, or allow it to hang on the kitchen table for a shorter retention time.

Behind 200 degrees, without hot air, for about 45 minutes. Dunk it at the bottom. It must sound hollow behind the thick crust. Take the bread out of the molds immediately. Do not eat it until it's completely chilled.

Rye bread VII

Ingredients for Rye bread VII

Instructions for Rye bread VII

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