Rye Bread – a delicious recipe with yeast, buttermilk, water, rye flour, salt, Aquavit. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
All the ingredients should preferably be at room temperature before baking.
2
Heat the buttermilk and water until 100u00b0, stir in the yeast and gradually add the salt and flour.
3
Knead until smooth and shiny, adding a little more water if necessary.
4
Cover with a damp cloth and leave to rise in a warm place for 2 hours with no draught.
5
When risen, knead lightly, transfer to a greased form and set aside for 1 hour to rise again, covering with a damp cloth. Brush with water and bake at 400u00b0 for about 1 1/4 hours, brushing now and again with water during the baking.
6
The Aquavit in the dough does not impart any flavor, but helps the bread to remain fresh.
179
kcal
Calories
20
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 1/2 oz. yeast, 1 pt. buttermilk, 3 to 4 Tbsp. water, about 1 3/4 lb. rye flour, and more.
Yes, Rye Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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