Rye bread: also called
black bread or dark bread , is a bread of Nordic origin (German or Scandinavian) where it is consumed in place of white bread. In this
fit and healthy recipe , "FitNdelicious" offers a rye bread prepared with
Rye Flour and Ruggeri Dried Sourdough , enriched in taste with hazelnuts, raisins and cinnamon!
Ingredients
- 35 gr of Dried Sourdough with Ruggeri Yeast
- 350 g of Ruggeri rye flour
- 170 ml of water
- 50 g of raisins
- 100 g hazelnuts
- 1 teaspoon cinnamon
- 1 teaspoon salt
Rye Bread Procedure
In the bowl of the stand mixer, mix the Dried Sourdough with Ruggeri Yeast and the water until it is completely dissolved. Then add the rye flour a little at a time, so that it is completely absorbed. Halfway through the dough, add the remaining ingredients and continue mixing until you get a smooth and non-sticky mixture. If necessary, remove the dough from the bowl and knead by hand for the last few minutes.
Let it rise in a bowl at room temperature covered with a cloth for 4/5 hours, until it doubles in volume.
After this time, fold it once more and form a low and long loaf. Transfer it into a plumcake mold, cover and let it rise for another 2 hours.
Bake for 1 hour at 180°. Check the cooking with a toothpick.
Remove the bread from the oven and let it cool on a rack. To store it, keep it wrapped in plastic wrap and in a dry place. Of course, it can be frozen.
