Usuba
Rye Bread with Ricotta
Dense bread with a tender texture thanks to ricotta and milk. The combination of rye and wheat flour creates a characteristic taste and aroma. The bread turns out soft inside with a thin crust.
- Total
- 60 min
- Standard serving
- 175.3 g
1
Ingredients
Total 9
Instructions
- 1
Step 1
Mix rye flour, wheat flour, baking soda, and salt in one bowl.
In another bowl, combine ricotta, milk and egg, mix well.
Combine dry and wet ingredients, add vegetable oil and mix until you have a uniform dough.
- 2
Step 2
Place the dough in a greased loaf pan.
Bake at 180 °C for 45–50 minutes until golden brown.
Cool the finished bread in the pan for 10 minutes, then remove and cool completely on a wire rack.
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