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🍽️ Crunchy Whole Grain Rye Bread

436 kcal · 30 min · 4 servings

Ingredients

• 350 g rye whole grain flour
• 150 g rye groats
• 250 g wheat whole grain flour
• 5 g dry yeast
• 50 g beet syrup
• 100 g liquid natural sourdough (from the health food store)
• 2 tbsp coarse bread spice
• 1 tsp salt
• flour (for working)

Instructions

1. 1. Put rye wholemeal flour, groats (small grain fragments) and wheat wholemeal flour into a large bowl.
2. 2. Make a small well in the center.
3. 3. Add the yeast, syrup, and 150 ml of lukewarm water into this well.
4. 4. Mix well.
5. 5. Now add the natural sourdough, bread spice, and salt.
6. 6. Pour in about 250 ml of water.
7. 7. Knead everything into a firm dough.
8. 8. Cover the bowl.
9. 9. Let the dough rest for one hour.
10. 10. If necessary, lightly brush the loaf pan with oil.
11. 11. Place the dough on a lightly floured work surface.
12. 12. Knead it vigorously again.
13. 13. Shape the dough into a loaf.
14. 14. Place it in the pan.
15. 15. Let the dough rise for another 30 minutes.
16. 16. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
17. 17. Brush the dough with some water.
18. 18. Cover it tightly with aluminum foil.
19. 19. Bake the bread in the oven for 30 minutes.
20. 20. After that, remove the foil.
21. 21. Finish baking for another 40 to 50 minutes.
22. 22. Take the bread out of the oven.
23. 23. Let it cool for a short while.
24. 24. Turn it out of the pan.
25. 25. Let it cool completely before slicing.

Nutrition per serving

• kcal: 436
• Protein: 16 g · Fett/Fat: 3 g · Carbs: 90 g