Friday, April 14, 2006

Happy Birthday Rod and Rye Bread!

Rye Bread
Originally uploaded by Baking Fairy.
It was Rod's 36th birthday last Tuesday and I surprised him with this long lost recipe from his friend Chuba. It is very easy and tasty. If you slice them thin and bake in the oven for 20 minutes or so, they make good crackers too!


Rye Bread


6 tsp active dry yeast

7 tsp salt

2 cups mixed grains (or rye grains if available)

1 cup sunflower seeds

1 cup pumpkin seeds, (I didn't use this)

6 cups rye flour

4 cups whole wheat flour

Approx 7 cups lukewarm water

Makes 3 loaves

Dissolve yeast in 2 cups lukewarm water, add remaining ingredients, mix well, cover with dishcloth and keep it in a warm place to rise for about an hour. Mix the dough thoroughly, spoon it into greased baking tins, cut it with a knife in the middle (longitudinally) and punch holes with a fork (for the gasses to leave.) Sprinkle Rosemary and/or sunflower seeds and a little water on top.

Bake it in preheated oven at 400F (200C) for 45 minutes. Turn oven off, leave loaves in the oven for a while (30 -60 min) then take them out, put a wet kitchen towel and a couple dry towels on the top and leave them to cool down.


Anonymous said...

Rye is my favorite bread! Promise me you'll bake this for me too!

Baking Fairy said...

Just let me know when you will be here!