Usuba
Rye Bread with Kefir and Baking Soda
Simple homemade bread made from rye and wheat flour, prepared with kefir and baking soda. The bread turns out dense and aromatic, ideal for everyday table. Rye flour can be partially replaced with wheat or whole grain flour if desired.
- Total
- 75 min
- Standard serving
- 427.8 g
Ingredients
Total 6
Instructions
- 1
Step 1
In a deep bowl, combine wheat and rye flour.
- 2
Step 2
Add baking soda and salt. Optionally add caraway seeds or dried herbs for aroma.
- 3
Step 3
Mix the dry ingredients and make a well in the center.
- 4
Step 4
Pour the kefir into the indentation.
- 5
Step 5
Add vegetable oil.
- 6
Step 6
First, stir with a spoon, then knead the dough with your hands until smooth. Roll it into a ball, flatten it slightly on top, and make a cross-shaped cut with a knife.
- 7
Step 7
Place the dough on a skillet greased with oil. Optionally sprinkle with wheat flour on top.
- 8
Step 8
Bake in a preheated oven at 180–200 °C for about 30–40 minutes until golden brown. Cool the finished bread completely before serving.
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