Delicious bread, perfect for breakfast 🍳
For me, the excitement of baking bread is unique. from the moment I start mixing the flour, the magic is there.
This is a special recipe as my hubby and I love rye bread.
We started by mixing all flours in a big bowl. Then, add the yeast and the date honey, water and oil. We mixed it for about 3 minutes - no stopping.
Once it becomes a dough, it is time to add the salt. The salt immediately interacts with the yeast, so it is important to separate.
Then, we took the dough out of the bowl and placed it in an oil-covered bowl. We covered it with a towel and let it rest (room temp) and rise for about 40 minutes.
The smell was so great! After 40 minutes we divided the dough into two balls.
We covered the loaf pan with oil and place half the dough inside. We covered it again and left it for another 40 minutes.
After the time has passed, we heated up the oven to 445 degrees. We brush the dough with water and add seeds on top and a bit of flour.
Using a knife we made "scratches" on top, to allow the bread to rise around. We placed a small container at the bottom of the oven with cold water to create moisture and baked it for 25 minutes.
We Chilled for 30 minutes before cutting to allow a crust to build.
- 700gr rye flour
- 300gr wheat flour
- 40gr yeast
- 1/2 cup date honey
- 3 cups water
- 4 tsp olive oil
- 1 tsp kosher sea salt
- Mix all flours in a big bowl.
- Add the yeast and mix well.
- Once mixed, add the date honey, water and oil.
- Mix for 3 minutes non-stop.
- Add salt.
- Mix again for 2 minutes non-stop.
- Remove the dough from the mixer bowl to an oil-covered bowl. Cover the bowl for the dough to be in a dark place, and leave it to rise for 40 minutes at room temp.
- Divided the dough into two balls. Add olive oil to the loaf pan and place the dough inside in a long snake shape.
- Cover the pan and let it rise for 40 minutes.
- Heat oven for 445 degrees. Brush the dough with water and add seeds on top.
- Place a small container at the bottom of the oven with cold water to create moisture.
- Bake for 25 minutes.
- Chill for 30 minutes before cutting to allow a crust to build.