Light rye bread
KronJäst- 2 slices of bread
- 30 min
- 3 hours 50 minutes
Light rye bread is perfect for Christmas lunch. It’s delicious and pairs well with traditional Christmas dishes such as pickled herring, salmon, or spare ribs. The rye bread has a light color but is still coarse due to its high rye flour content.
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1 VoteHere's how:
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1
Start by measuring out the coarse rye flour into a bowl. Then pour the boiling water over the rye flour and let the mixture soak, covered, for about 20 minutes at room temperature.
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2
Pour the cold filmjölk into the bread machine, crumble in the yeast, and stir until it dissolves. Add the rye mixture and the remaining ingredients.
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3
Knead the dough in the machine for about 10 minutes on low speed and 3 minutes on medium speed. Double that time if you’re kneading the dough by hand. Cover the dough with plastic wrap and let it rise for about 45 minutes.
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4
Divide the dough into two equal parts, shape them into round loaves, and place them on a baking sheet lined with parchment paper. Cover the loaves and let them rise for about 60–90 minutes, or until they have doubled in size. Preheat the oven to 200 °C using standard top and bottom heat.
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5
Brush the loaves with water and bake them on the lower rack of the oven for about 40–45 minutes. Then let the loaves 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
- 50 g (1 packet) KronJäst for Bread, fresh
- 300 g (about 3 dl) boiling water
- 400 g (about 4 dl) filmjölk, cold
- 300 g (about 5.5 dl) rye flour, coarsely ground
- 120 g (about 2 dl) finely ground rye flour
- 370 g (about 6.2 dl) all-purpose flour
- 36 g (about 3 tbsp) neutral oil, such as canola or sunflower oil
- 12 g (about 2 teaspoons) salt
The recipe comes from
kronjast.se
