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8 Serves
198 Mins
In a large mixing bowl, combine the rye flour, bread flour, salt, and active dry yeast. Gradually add warm water while mixing until a shaggy dough forms.
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Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
171 µg / 400 µgCalcium
60 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
312 mg / 1,250 mgPotassium
537 mg / 4,700 mgSodium
339 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
14 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Turn the dough onto a floured surface and knead thoroughly for 10 minutes until the dough becomes smooth and elastic.
Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm place for 2 hours until doubled in size.
Shape the dough into a round loaf and place it on a baking sheet. Allow it to proof for 30 minutes.
Preheat the oven to 230°C and bake the bread for 25-30 minutes until the crust is firm and the loaf sounds hollow when tapped.
60
g44
g27
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30
g33
g6
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Japanese