Cold-fermented honey and rye bread
Ylva Lithander- 30 min
- 8 hours 10 minutes
Cold-fermented honey and rye bread.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.44/5
477 VotesHere's how:
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1
Dissolve the yeast in the water. Stir in the honey, then mix in the flour. Knead in a stand mixer for about 20 minutes or until the dough is shiny and elastic; add more flour if necessary.
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2
Add salt and knead for another three minutes. Let it rise for about an hour at room temperature, or until the dough just begins to rise. Then let it rise in the refrigerator until it doubles in size, about 5 hours.
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3
Take out the dough and shape it into the type of bread you prefer. Let it rise for 1–2 hours.
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4
Then bake in a hot oven, about 250°C, until the loaves are golden brown on the outside and feel light. About 8–30 minutes, depending on the size of the loaves.
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5
Let it cool on a wire rack, then enjoy it with butter and cheese!
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
- 12.5 g (1/4 packet) KronJäst for Bread, fresh
- 600 g (6 dl) cold water
- 40 g (2 tbsp) honey
- 300 g (about 5 dl) rye flour
- 300 g (about 5 dl) all-purpose flour
- 60 g (about 1 dl) rye flour, coarse
- 20 g (1 tbsp) sea salt
The recipe comes from
kronjast.se
