Wheat and Rye Bread Recipe 

Wheat and Rye bread

Baking your own bread doesn't have to be a whole day endeavor. This is a fairly easy and fast recipe for a bread where a lot of the taste comes from the rye flour. This (originally Swedish) recipe makes four loaves, but it is easy to make a half batch instead.

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Ingredients

• 1 liter (33 fl oz= 4 1/8 cups) water (37°C / 96°F––this is about wrist temperature)
  
• 1 cake of yeast (50g/1.76 oz)
  
• 2 scant teaspoons of salt
  
• 2 eggs
  
• 1/2 dl (50ml, 1.7 fl oz = roughly 3 tablespoons) honey
  
• 900g (2 pounds = 4 1/2 cups dry)) wheat flour
  
• 900g (2 pounds = 4 1/2 cups dry) rye flour
  
• A little extra flour for kneading
  

Steps

1. Gather the ingredients.
   
2. Dissolve the yeast in the water in a big bowl.
   
3. Add eggs, honey, and salt. Mix. Add nuts, seeds, and any other extras at this stage, too. (See "Tips" for some ideas on additions.)
   
4. Mix in almost all of the flour and work the dough until it sticks together. Reserve a little flour for the kneading.
   
5. Turn out the dough onto a floured surface. Make sure to get also the dough that sticks to the sides and bottom of the bowl.
   
6. Knead. Add a little flour at the time until the dough is "ready". When it is ready, it is uniform in consistency and although it will still feel slightly sticky, it will no longer get stuck on the baking board.
   
   • Rye dough behaves differently from wheat dough. One of the most noticeable differences is that it is stickier. Your hands will feel sticky. This is completely normal, and not a cause to add large amounts of extra flour.
     
7. Divide the dough into four equal pieces.
   
8. Roll each piece into a roll of length suitable for your baking tray or bread pan.
   
9. Put the rolls into the bread pans or onto the baking tray.
   
10. Cover with a towel. Let rise for one about hour, or until the loaves have about doubled in size.
    
    • Yes, the bread only rises once. This is one of the reasons why it is so fast to bake.
      
11. Place in the oven. Bake at 200-225ºC (425ºF) for 25 minutes, or until a medium-brown/golden-brown crust has formed.
    
    • If baking on a tray, cut the loaves apart.
      
12. Let cool on wire racks, covered by a towel. It's now ready to serve.
    

Tips

• Make sure to have available some kind of utensil to scrape the dough from the bowl and the baking board a couple of times, while kneading.
  
• Before mixing in the flour, add a few tablespoons of any of the following optional ingredients:
  
  • Wheat bran
    
  • Sunflower seeds
    
  • Flaxseed
    
  • Anything else you feel like trying.
    
• Try other methods of sweetening. One option is "dark syrup" (Swedish: mörk sirap), which may be found at IKEA. In this case, figure about 2/3 dl (2.25 fl oz) per liter (33 fl oz) water.
  
• The bread freezes quite well.
  
• Measure and mix the flour by weighing it.
  

Things You'll Need

• Big bowl
  
• Mixing implement
  
• Clean work surface
  
• Bread pans or baking tray (sheet)
  
• Wire cooling rack

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