Rye bread
Local bread with Nutella® – a unique and tasty breakfast alternative
INGREDIENTS for approx. 1 loaf (1 slice per portion)
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500g water
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300g whole rye seeds
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200g sunflower seeds
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50g linseed
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40g salt
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500g water
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300g dark treacle
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300g coarse rye flour
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300g fine rye flour
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300g plain flour
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60g fresh yeast
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+ the seed mix from day 1
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15g Nutella® per slice (portion)
Avec cette délicieuse recette, il suffit de 15 g de Nutella® par personne pour se régaler !
METHOD
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PREPARATIONS DAY 1:
Mix rye seeds, sunflower seeds, linseed and salt in a bowl. Bring the water to a boil, and pour it over the mix. Cover the bowl with cling film, and leave it in the fridge overnight. -
PREPARATIONS DAY 2:
Measure out the water, and heat it to approx. 37 °C. Crumble the yeast into the water, and stir until it is completely dissolved. Add the treacle, fine and coarse rye flour and plain flour, plus the seed mix from day 1. -
Put the food processor on a low setting, then knead the entire dough for approx. 30 minutes.
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Set the oven to 250 °C. Grease one or more oblong baking tins with butter and sprinkle with flour. Add dough until they are two-thirds full, sprinkle with flour and even out the surface. Leave for 40 minutes.
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Put the bread in the oven and spray with a little water to get a crispier surface. Lower the temperature to 210 °C. For a tin that holds approx. 1000 grams, it will take around 75 minutes.
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Take out the bread, and it will be ready to eat after having rested for 24 hours.
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When the bread is ready, spread one portion (15g) of Nutella® on the slice and enjoy.
