Baking

Rye buns and loafs

Rye_buns_and_loaf

This recipe will yield 24 buns or two loafs.

You will need:

  • 75 grams of fresh yeast or 25 grams of dried yeast
  • 400 ml of lukewarm water or milk
  • 2 eggs
  • 150 ml of oil
  • 50 grams of sugar
  • 1 teaspoon of cardamom
  • 2 teaspoons of salt
  • 400 grams of rye flour
  • 200 grams of spelt flour
  • 400 grams of regular flour

Walk-through:

  1. Dissolve the yeast in the water
  2. Add the eggs, oil, sugar, cardamom, and salt. Give it a quick mix
  3. Add the flour to the dough and knead it well
  4. Let it rise for 20-30 minutes
  5. Cut the dough and shape it to buns or loafs
  6. Let the buns/loafs rise for 1 hour
  7. Bake the bun at 225 C for 12-15 minutes and the loafs at 225 C for 30-40 minutes. Knock on the bottom of a bun/loaf to make sure the bread is cooked – it will sound hollow if it is finished

 

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