Nutritious Rye Bread with Yeast
Ingredients
- 340 grams strong flour
- 40 grams whole wheat flour
- 20 grams rye flour
- 260-270 ml water
- 25 grams oil
- 8 grams instant yeast
- 7 grams salt
- 7 grams sugar
- 10 grams rye bread improver (optional)
Preparation
Combine the dry ingredients together.
Add water and oil, then knead until a soft texture is achieved with slightly higher hydration to prevent drying during rest.
Allow the dough to ferment, using techniques like autolyze or cold fermentation for better texture and flavor if desired.
Shape the dough and bake until fully cooked.
Tips
The rye bread improver can be omitted but helps improve texture and flavor in dietary breads; it's available in baking supply stores and has a grayish-chocolate color.
Using the autolyze technique by soaking the flours can enhance gluten development and bread texture.
Cold fermentation improves bread digestibility, flavor, and texture; consider refrigerating the dough for better results.
