Fast rye bread
Soft bread that stays fresh the next day. It loses its softness over time but is excellent as toast bread. I found the recipe on the profoodhomemade website.
Preparation steps
- Mix yeast, sugar and molasses with lukewarm water and wait for the yeast to start working.
- As the yeast rises, add the flour and salt (and seeds if you like) to a warm bowl and mix well.
- Add the activated yeast and oil to the flour and mix to get a uniform mixture (it can also be mixed with a spatula or a food processor). Cover the dish and let it rise for about 1 hour (it should double).
- When the dough has risen, hand it out on a floured work surface and knead for 3-4 minutes. The dough is sticky, so it will be necessary to add flour, but be careful not to overdo it (the less the better).
- Shape into a loaf and place on a baking sheet (can be placed directly on baking paper). Cover with a dry cloth and leave to rise for at least 30 minutes.
- Estimate when it is the last 10 minutes since the bread has risen, and then turn on the oven to 200 C and place a bowl of water on the bottom. The steam that is created during baking gives a wonderful crust to the bread.
- When the bread has risen, lightly sprinkle it with flour and cut it in a couple of places before you put it in the oven and bake for about 35 minutes.
- Carefully transfer the baked bread to the wire to cool slightly. Pleasant!
