Wheat-rye wholemeal bread
450 g of organic wholemeal bakery wheat flour
150 g of organic wholemeal bakery rye flour
200 g of ripe wheat or rye leaven
400 g of quality water
ca 350 g of boiled cereals (rice, oat, millet, groats …, the amount does not matter much)
10 g of coarsely ground caraway (it is possible to add a little fennel, coriander…)
Up to 100 g of different kinds of seeds (sunflower, pumpkin, ground flax seeds)
10 – 20 g of oil, e.g. olive oil
5 – 8 g of sea salt (as rye is quite sour)
First, we mix water with leaven, add wheat flour and then rye flour. Next, we add oil, salt, spices, seeds
and knead it properly. Rye dough can tear while kneading so we make it more solid and help ourselves
with a spatula. When everything is mixed up, we add boiled cereals. We knead the dough properly again
and when it is finished, we make the bread surface smooth by moist hands. We can sprinkle it with seeds
or caraway then. Next, we put a glass cover onto the bread and let it rise for 4 – 7 hours, with the
temperature set at 27 - 28°C. We switch on the first baking phase: 15 min at 160 °C, and still 1 ½ hour
at 130 – 140 °C afterwards. If we bake it this way, the bread is made properly and thanks to the glass
cover, its crust is not too hard. You can adjust the temperatures according to the baking results.
Rye bread
600 g of rye flour
200 – 250 g of wheat or rye leaven
400 g of water
5 – 8 g of sea salt
10 g of bread spices
Up to 20 g of olive oil
Ca 100 g of various seeds
We put leaven into a vessel, add water and mix it a little with a wooden spatula. Next, we add flour and
other ingredients. Rye flour is sticky and it is difficult to mix, therefore we help the blades with a spatula. If
we have enough time, we let the dough rise for about 2 – 2 ½ hours, at 27 – 30 °C. After the first rising
phase we mix it for about 3 minutes again and then we remove the blades. The dough aerates more and
rises better then. The second rising phase should be set for 3 – 4 hours and then baking follows. If we do
not interrupt rising with the second mixing, we let the dough rise for about 6 hours at 27 – 30 °C.
According to the results, you can adjust temperatures, times or the amount of leaven. Baking is always
the same. First we bake the bread for about 15 minutes at 160 °C and next 1 ½ hour at 130 – 140 °C.
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