Mixed rye bread

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cut the nuts in half and roast them in a hot pan until golden brown, take them out and let them cool down. Put both types of flour in a bowl and make a depression in the middle. Crumble the yeast into it and sprinkle the sugar over it. Warm yoghurt at low heat while stirring lukewarm. Pour half of the yoghurt over the yeast.

2. 2

   Mix the yeast, sugar and yoghurt. Cover the bowl and let the yeast pre-dough rise in a warm place for about 15 minutes. Melt the fat in the remaining yoghurt. Add salt and the roasted nuts to the yeast dough, then knead everything with the dough hooks of the hand mixer to a smooth dough. Leave to rise covered for another 20-30 minutes. Knead the yeast dough once again, shape into an oblong loaf on a lightly floured surface. Make a tin of aluminium foil on a baking tray the size of the loaf. Spread with oil and dust lightly with flour. Place the loaf inside. Whisk the egg and spread it on the yeast dough.

3. 3

   Knead the yeast dough once again, shape into an oblong loaf on a lightly floured surface. Make a tin of aluminium foil on a baking tray the size of the loaf. Spread with oil and dust lightly with flour. Place the loaf inside. Whisk the egg and spread it on the yeast dough. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. Results in approx. 20 slices

4. 4

   Waiting time approx. 35 minutes

Nutrition Facts

KCAL
180 kcal

CARBS
19 g

FATS
9 g

PROTEINS
5 g