Quick whole grain rye bread
For lunchboxes, open-faced sandwiches, or a quick dinner. A classic rye bread for the whole family! This recipe meets the Whole Grain Logo requirements.
Ingredients
- 200 g cracked rye grains
- 3 dl boiling water
- 1 1/2 dl dark beer
- 1 1/2 dl buttermilk
- 25 g yeast
- 1 tsp syrup
- 10 g salt
- 100 g flaxseeds
- 80 g sunflower seeds
- 400 g rye flour
- 1 tsp neutral-flavored oil to grease the pan
Instructions
- The rye grains are placed in a bowl, and boiling water is poured over them. They should then soak for 30 minutes.
- Beer and buttermilk are placed in a large bowl along with the yeast, which is dissolved.
- Syrup, salt, soaked rye grains, flaxseeds, and sunflower seeds are added. Stir well.
- Now add the rye flour and mix the dough well. It should be mixed for at least 10 minutes. You can use a mixer with a paddle attachment if needed.
- Grease a rye bread pan of about 2 ½ liters and spread the dough in the pan. Smooth the surface with a spoon dipped in water and place the pan with the dough covered on the kitchen counter. The dough should now rise for 2 hours.
- Preheat the oven to 170°C convection, and bake the rye bread for 1 ½ hours.
- Let the bread cool for about 10 minutes in the pan before turning it out onto a cooling rack to cool completely. Enjoy!