Healthy Bread
KronJäst- 2 loaves of bread
- 30 min
- 2 hours
A delicious, slightly sweet bread—perfect for breakfast!
3.37/5
542 VotesHere's how:
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1
Day 1
Bring water to a boil and pour it over the rye. Let it sit until the next day.
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2
Day 2
Mix the dry ingredients. Dissolve the yeast in water at 25 °C. Add the soaker from Day 1 and the remaining ingredients, except for the raisins and salt.
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3
Knead in a stand mixer for about 3 minutes on low speed, add the salt, and knead for another 5 minutes on medium speed. Double the time if kneading by hand. Add the raisins. They should just be mixed into the dough. Cover with plastic wrap and let rise for about 30 minutes.
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4
Preheat the oven to 250 °C and, at the same time, place a baking dish containing 0.5 L of water inside. Leave the baking dish in the oven throughout the entire baking process.
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5
Divide the dough into pieces and shape into 2 loaves. Brush with water and dip in the seed mixture. Cover with plastic wrap and let rise for about 60 minutes.
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6
Place the loaves in the center of the oven, lower the temperature to 210 °C, and bake for about 35–40 minutes. Let them cool on a wire rack.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Day 1 – Blanching
- 500 g (5 dl) water, 100 °C
- 250 g (2 dl) chopped rye/crushed rye
Day 2
- 50 g (1 packet) KronJäst for Bread, fresh
- 250 g (2.5 dl) water
- 660 g (about 11 dl) all-purpose flour
- 150 g (about 2.5 dl) rye flour, coarse
- 140 g (1 dl) dark syrup
- 25 g (2 tbsp) margarine
- 12 g (2 tsp) salt
- 200 g (3 dl) raisins
Topping
- sunflower seeds, flax seeds, and sesame seeds, mixed
The recipe comes from
kronjast.se
