Rye bread (2)
Instructions
Mix the flour on a pastry Board with salt and fennel seeds and arrange them in fontana.
Put the warm water that has already been dissolved yeast and knead until you have a firm texture.
Let rise one hour covered in a warm place.
Join the oil still gently kneading, then transfer the dough into a rectangular mold and cook in very hot oven for 40 minutes.
To obtain a softer bread halfway through the cooking brush with olive oil beaten with water.
Ingredients and dosing for 4 persons
- 350 g of rye flour
- 150 g of wheat wholemeal flour
- 1 tablespoon of olive oil
- Salt
- 25 g of brewer's yeast
- Fennel seeds