Usuba
Homemade Rye Bread with Honey
Aromatic rye bread with honey and crispy crust. Made from a sourdough starter of rye flour and yeast, it has a dense structure and characteristic rye flavor with a subtle sweetness.
- Prep
- 540 min
- Cooking
- 90 min
- Total
- 630 min
- Standard serving
- 126.5 g
Ingredients
Total 5
Instructions
- 1
Step 1
Pour boiling water over 25 g of rye flour and let it steep overnight.
- 2
Step 2
Mix the yeast with 1 teaspoon of honey and 20 ml of warm water. Leave for 15 minutes to activate.
- 3
Step 3
Combine the remaining rye flour with water, remaining honey, salt and activated yeast. Mix well.
- 4
Step 4
Add the dough that has been resting overnight and knead a dense, tight dough.
- 5
Step 5
Roll the dough into a ball and coat it with rye flour.
- 6
Step 6
Shape the bread into the desired form — a baton or round loaf. Cover with plastic wrap and let it rest for 1 hour.
- 7
Step 7
Using a sharp knife, make diagonal cuts on the surface of the bread.
- 8
Step 8
Bake the bread for 30 minutes at 220 °C, then reduce the temperature to 190 °C and bake for another 30 minutes.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
