A rich dark bread made with rye, originating in the north of Germany and one of our most famous bread for wonderful breakfast.
TOTAL TIME: 110 Minutes
ADD water and dry yeast into the roggenbrot mix and mix until it forms into a soft dough.
KNEAD well for 8-10 mins or until a well-developed dough is formed.
COVER loosely with a damp cloth and allow the dough to rest for 30 minutes.
MOULD the dough into a round shape and place it into a greased tin.
DUST Sprinkle the top with wheat or rye flour and leave in a warm place for approximately 40 mins or until doubled in size.
REMOVE the cover and bake in the preheated oven at 210ºC for 35-40 mins.