Yeast Wheat-Rye Bread
Yeast wheat-rye bread is a popular type of bread that combines wheat and rye flour, creating a characteristic flavor and texture. Wheat flour gives the bread lightness and softness, while rye flour adds depth of flavor, a slightly sour aftertaste, and a moister, dense structure.
Preparation: 2h 30 min
Medium
Preparation: 2h 30 min
Medium
Ingredients:
- 450 g water
- 5 g sugar
- 15 g salt
- 450 g wheat flour, type 550
- 350 g Rye flour, type 2000
- 30 g Yeast baker's, compressed
- 20 g Oil, rapeseed
- 70 g Buttermilk, 0.5% fat
- 8 g apple cider vinegar
Method of cooking:
- Add 450 grams of lukewarm water, 70 grams of buttermilk, 30 grams of yeast, 450 grams of type 550 wheat flour, 350 grams of type 2000 rye flour, 1 teaspoon of sugar, 1 teaspoon of apple cider vinegar, and 2½ teaspoons of salt to the bowl.
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