Usuba
Wheat and Rye Bread
Homemade bread with wheat and rye flour. Made with fresh yeast and long fermentation for flavor development. Features a crispy crust and soft crumb.
- Total
- 210 min
- Standard serving
- 72.7 g
Ingredients
Total 5
Instructions
- 1
Step 1
Mix wheat and rye flour. Rub in fresh yeast until fine breadcrumbs form. Add salt and water, knead the dough. Shape into a ball, cover and let rest for 1 hour.
- 2
Step 2
Place the dough on a surface, shape it into a ball again, cover it, and let it rest for 45 minutes.
- 3
Step 3
On a floured surface, shape the dough into a loaf. Place it seam side down on a baking sheet lined with a towel and sprinkled with flour. Let it rest for 1 hour.
- 4
Step 4
Preheat the oven to 250 degrees.
- 5
Step 5
Place the loaf on an inverted baking sheet and make a cut.
- 6
Step 6
Spray the oven walls with a spray bottle, place the loaf inside, and bake until done.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
