The simplest Rye Bread on earth & it´s so freaking Awesome!

By Ausra de Araujo
July 24, 2014
4 Comments


Author Notes: The name says it all. I always bake it once per week. For at least 2-3 days it keeps so moist and fresh. After I simply slice it and freeze it for my husband toast it whenever. Very good;) And takes seconds to prepare!Ausra de Araujo

Makes: 1

Ingredients

  • 300 grams Coarse rye flour
  • 250 milliliters Warm water
  • 1 package of yeast powder for bread
  • 1 teaspoon sea salt
  • 1 tablespoon molasses

Directions

  1. Melt yeast powder in a small amount of warm water.
  2. Add salt into the flour.
  3. Start pouring and stirring the water with yeast and the rest of it too into the flour with fingers.
  4. Molasses goes in last.
  5. Sprinkle with the rest of rye flour around the formed bread.
  6. Bake at 200ºC for 45min.

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Reviews (4) Questions (0)

4 Comments

Alex G. October 18, 2015
Do you use active dry or instant yeast?
 
Author Comment
Ausra D. October 18, 2015
Alex, i usually have homemade wild mother starter frozen so i use it, its the most delicious and healthiest, but this time as i was on a rush I have used the instant ones.
 
Author Comment
Ausra D. September 22, 2015
Not too long. 30-45min.
 
Melissa September 22, 2015
How long do you proof the bread?