Reader Recipes

Whole-grain rye bread with yogurt

Name: Whole-grain rye bread with yogurt
Prep time: 30 min
Total time: 11 h
Yield: 1 bröd
Ingredients: 140 g (ca 2 dl) rågkross; 250 g (2,5 dl) vatten, kokande; 12,5 g (1/4 pkt) KronJäst för Matbröd, färsk; 200 g (2 dl) yoghurt, naturell; 6 g (1 tsk) salt; 250 g (2,5 dl) vatten, ljummet; 600 g (ca 10 dl) rågmjöl, grovt; 180-240 g (3-4 dl) vetemjöl; 1-2 msk brödkryddor (1,5 tsk av varje stötta el malda kryddor, kummin, anis och fänkål (för bäst smak ta hel och stöt den själv); 150 g (2 dl) solrosfrön; 140 g (2 dl) linfrön, krossade; 20 g (1 msk) honung

Maria Nilsson
1 loaf of bread
30 min
11 hours

A moist and delicious whole-grain rye bread that only gets better the day after you bake it.

This is a recipe from one of our readers and was not created or tested by KronJäst.

3.24/5

486 Votes

Here's how:

1

Day 1

Bring 2.5 dl of water to a boil and pour it over the crushed rye. Stir with a spoon and cover with plastic wrap. Let it sit at room temperature overnight.
2

Day 2

Crumble the yeast into a large bowl. Dissolve the yeast in the water. Stir in the yogurt, salt, flour, and the scalded water from Day 1. Cover with plastic wrap, for example. Let it sit at room temperature for 1–2 days.
3

Day 3

Stir in the remaining ingredients and mix thoroughly. Spoon the batter into a greased and floured, large, straight-sided pan (2 L).
4

Press the dough out thoroughly with, for example, a spatula, even in the corners; feel free to use a little all-purpose flour to make it easier.
5

Prick the dough with a fork to allow the steam to escape and prevent the bread from cracking. Let the bread rise for 1–2 hours.
6

Bake the bread for 70 minutes at 200 °C. Remove the bread from the pan, place it upside down in the oven, and bake for another 10 minutes.
7

Wrap the finished bread in towels as it cools. If you leave the bread in a sealed plastic bag for about a day, the flavors will develop.

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

140 g (about 2 dl) cracked rye
250 g (2.5 dl) boiling water

Day 2

12.5 g (1/4 packet) KronJäst for Bread, fresh
200 g (2 dl) plain yogurt
6 g (1 tsp) salt
250 g (2.5 dl) water, lukewarm
600 g (about 10 dl) rye flour, coarse

Day 3

180–240 g (3–4 dl) all-purpose flour
1–2 tbsp bread spices (1.5 tsp each of crushed or ground spices: cumin, anise, and fennel; for the best flavor, use whole seeds and crush them yourself)
150 g (2 dl) sunflower seeds
140 g (2 dl) flaxseeds, ground
20 g (1 tbsp) honey