No kneading Rye and Nut bread with 110% humidity.
This is a very simple and fast bread that has great flavor and I like very much. It’s super easy to make. You can replace the nuts for…
This is a very simple and fast bread that has great flavor and I like very much. It’s super easy to make. You can replace the nuts for almonds, or raisings. Or add almonds to the top and bottom for an extra toasted flavor.
I hope you enjoy it.
Ingedients:
Rye flour 600 gr.
Warm water 660 gr.
Dry instant yeast 12 gr
Salt 12 gr
Honey 1 tablespoon
Walnuts 50g
Cut the nuts in small pieces, about 2mm
Mix all the ingredients excepting the nuts with a spatula.
Add the nuts
Mix well
Get it uniformly into an oliled baking pan.
Add flour to the top
Leave until the flour is cracked on top. It will depend on the temperature. In summer it can take as little as 90 minutes, in winter up to 4 hours.
Heat the oven to 220 degrees celcius (430 F). Bake for 45 minutes. The interior temperature should be over 90 degrees celcius (194 F). If you don’t have a thermometer leave it for an extra 5 minutes and hit the bottom to see if it sound hollow: if it does, the bread is ready.
If possible, leave it to cool at least 12 hours before you consume it.