Rye bread

Category: Yeast bread
Rye bread

Ingredients

1. Peeled rye flour 500 gr.
2. Sourdough (acidifier) ​​"Agram light" 30 ml. = 20 gr.
or ("Agram the dark") as a last resort 10 ml. = 8 gr.
3. Fructose, sugar can 30 ml. = 30 gr.
4. Fine salt 10 ml. = 15 gr.
5. Dry yeast 10 ml. = 8 gr.
6. Boiled water + - 30 ml. 450 ml. = 450 gr.
Rising temperature 32C - 35C
Dough rise time 60 minutes
Dough rise height 1.5 - 2 times
Baking temperature 170C - 180C
Baking time 1 h. 30 min.

Cooking method

  • Rye bread Rye bread Rye bread
  • The photo shows a loaf weighing 1600 grams. cooked in a Panasonic bread maker. Increasing factor 1.7 times for the main recipe.
  • We ask all questions HERE

The dish is designed for

1 kg.

Time for preparing:

3 hours

Cooking program:

Combination of 2 programs or programmable HP

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