German Rye Bread

TOTAL TIME:
Prep: 15 mins + rising
Bake: 35-40 mins + cooling?

MAKES: 1 loaf of 400g

INGREDIENTS DIRECTIONS

ADD water and dry yeast into the Roggenbrot mix and mix to form 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 minutes or until doubled in size.

REMOVE the cover and bake in a preheated oven at 210°C for 35-40 minutes.
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