Rye Bread with Dates and Seeds

1. 1

   Mix all ingredients except for the ones marked with and knead until it's even.

2. 2

   Then add the ingredients and blend until it reaches an even consistency.

3. 3

   Allow the dough to rise (first rising).

4. 4

   When done, divide into thirds.

5. 5

   Let them rest for 20 minutes.

6. 6

   Flatten them out, and fold into thirds.

7. 7

   Shape them into rectangles and close the ends.

8. 8

   With the seams facing down, lightly dampen the surface and coat it with mixed seeds.

9. 9

   Allow the dough to rise for the second rising.

10. 10

    Bake for 5 minutes in a 230C preheated oven.

11. 11

    Lower the temperature to 200C and continue to bake for 8-10 minutes to finish.

12. 12

    Here, I divided the dough into 6 portions and scored the tops of the rolls.

13. 13

    Here, I made my bread into oblong shapes and scored it with horizontal slashes In this case, please extend the baking time.

* Per serving · 4 servings · Values may vary.

No additional tips available.