Rye Bread

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Rye Bread
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
224
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie224 kcal(11 %)
Protein9.49 g(10 %)
Fat2.27 g(2 %)
Carbohydrates43.64 g(29 %)
Sugar added0 g(0 %)
Roughage7.85 g(26 %)
Vitamin A5.08 mg(635 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.56 mg(56 %)
Vitamin B₂0.21 mg(19 %)
Niacin4.38 mg(37 %)
Vitamin B₆0.19 mg(14 %)
Folate98.1 μg(33 %)
Pantothenic acid0.72 mg(12 %)
Biotin1.66 μg(4 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C0.01 mg(0 %)
Potassium168.34 mg(4 %)
Calcium40.79 mg(4 %)
Magnesium48.61 mg(16 %)
Iron2.78 mg(19 %)
Iodine2.34 μg(1 %)
Zinc1.19 mg(15 %)
Saturated fatty acids0.37 g
Cholesterol1.02 mg

Ingredients

for
1
Ingredients
2 ½ cups Rye flour (type 1150)
3.333 cups Whole wheat flour
1 ½ ounces Yeast (OR 10 g dried yeast)
sugar
½ cup lukewarm milk
2 teaspoons salt
1 teaspoon Corn starch
all-purpose flour (for working the dough)
butter (for the tray)
How healthy are the main ingredients?
Whole wheat floursugarsalt

Preparation steps

1.
Put both types of flour in a bowl and mix together. Make a well in the centre. Add the yeast to the well, crumbling fresh yeast if using, and sprinkle over a pinch of sugar. Add the lukewarm milk, 125 ml lukewarm water and the salt and knead until you have a smooth, even dough. Leave in a warm place for approx. 1 hour 15 minutes to rise, until the dough has doubled in volume.
2.
Heat the cornflour with a little water until lukewarm. Grease a baking tray with butter.
3.
Turn the dough out onto a floured surface and knead again thoroughly. Shape into a round loaf. Place on the tray, cover and leave for approx. 30 minutes to rise.
4.
Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9. Place a bowl of water in the oven.
5.
Brush the bread with the cornflour solution and slash several times with a sharp knife. Bake for 10 minutes, then reduce the temperature to 200°C (180°C in a fan oven), 400°F, gas 6 and bake for a further 50 minutes.
6.
Heat the cornflour solution through and brush over the bread when it comes out of the oven. Cool completely on a wire rack.