RYE BREAD
If December is a month of sweetly spiced, buttery breads, January seems to be the time for rye, with its bright, sharp flavour and darkly. Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread.Norwegians love their bread and loaves made with rye flour are particularly popular. This wonderful bread tastes a bit like sourdough – only better.
Any bread made predominantly from flour milled from rye grains. Rye flour gives the bread a slight acidity, and a proportion of the flour is often fermented.Great sandwiches can result in something as simple as the bread. Skip store-bought and try this homemade rye bread recipe.
You'll be surprised to see that unbleached flour (a.k.a. refined flour) is the first ingredient listed on many brands of rye bread.
Ingredients:
- 500ml Rye Flour
- 200ml Corn Flour
- 5ml Bicarb of Soda
- 10ml Baking powder
- 3ml Salt
- 1 egg
- 100ml butter-melted
- 400ml water
- 60ml Sunflower Seeds
- 60ml Sesame Seeds
- 60ml Pecan Nuts
Method:
- Mix all Ingredients well.
- Place the dough in a well buttered loaf tin and bake at 160°C for 1 hours.
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