Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. It is traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a geyser, in which case it is known as hverabrauð [ˈkʰvɛːraˌprœyːθ] or "hot-spring-bread". Cover with plastic or a damp cloth. The Original Rye Bread crackers deliver 6. While whole-wheat bread is made using the full kernel of wheat, whole-grain bread is made using any whole-grain flour — oat, brown rice, barley, and spelt are some of the more popular varieties available. Optional: Remove from oven, and remove the loaf from the pot and bake the crust for an additional 10 minutes to crisp the crust. Cover and leave to rise another 2 hours. Gradually add rye flour until the dough is manageable, then knead it for about 10 minutes until smooth. According to the American Diabetes Association, any food with a GI over 70 is a high-GI food. In a large bowl, whisk together white and rye flours, cocoa, instant coffee, salt, and the ground seed mixture. Gather the ingredients. Combine dry ingredients thoroughly. Leave to stand for 10 minutes, then add the starter and the oil. Autolyse: Weigh out your sourdough starter, water and molasses into a large ceramic or glass bowl. Pour 1 cup of water in the shallow pan on the lower rack. Remove the plastic bag so the dough can rest for about 10 minutes while your oven is preheating. Do not use the delay timer. Place dough loafs into either oiled 8x4-inch bread loaf pans, or onto a flat baking sheet or peel that has been sprinkled with corn meal, depending if you want to cook the loaves in pans or directly on a baking stone. Pizza Toasties: Spread Rye toast with slices of fresh, ripe tomato. In a cup combine boiling water, black treacle or molasses, barley malt extract. It can be light or dark in color, depending on the type of flour used and the addition of coloring. Meanwhile, preheat the oven to 475F with a heavy-duty baking sheet and a bread pan filled about 1/2" with hot water. 5×4. Uncover the loaf, and slash a cross onto the top, to allow for expansion. Put 1¼ cups lukewarm water into a small bowl, then stir in the honey and oil. Allow the starter to rise for 12 hours at room temperature (70°F). When the loaf is almost doubled, slash the top and bake for 25 to 30 minutes, until nicely browned and hollow-sounding when thumped on the bottom. Then add the sourdough starter and water and stir together until a shaggy dough forms. Cover and bake for about 25 minutes. The taste of rye bread can vary. Add 1 package of dried yeast to the mixture. Mary McMahon. Bake at 460°F for 10 minutes, reduce temperature to 390°F and bake for another hour, or so (if you feel it’s getting too burned and it’s not been an hour, take it out). Add the cooked berries, syrup and sunflower seeds. Transfer the dough to a lightly floured work surface and form into a ball. Add the powdered allulose sweetener. Continue mixing, increasing speed, until dough comes together. with lid, 8-10 min. Transfer the dough on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb). If using instant, you may add it to the bowl directly. Add 100g rye flour, 100g whole spelt flour and 5g salt. Place room temperature ingredients for light rye dough in bread pan in the order recommended by manufacturer. 5 out of 5 stars 188 Reviews Rye Chewy Semolina Rye Bread Place the starter in a nonreactive container. Rise #2: Once risen, kneed the dough, form into a ball again, and place in a proofing basket. 75g sourdough starter. Method. I sometimes stir in a cup each of raisins and walnuts. $3. Sprinkle over the chopped dates and knead them into the dough. Score the top and then slide the parchment paper and loaf into the cast iron pot and put the lid on. Bake the bread: Remove the heated Dutch oven and its lid, then score the bread loaf on top. Step 1. 9. ) has been shown to cause a lowered postprandial insulin response, known as the rye factor 10,11, via unknown mechanisms. Let stand on counter top for 35 minutes. Let rise until the dough crowns the rim of the pan by about an inch. Into a mixing bowl, measure and add 2-1/4 cups bread flour, 3/4 cup dark rye flour, 2 teaspoons caraway seed, 1-1/4 teaspoon kosher salt and 1/2 teaspoon active dry yeast. A high intake of rye bread (240g/day) relieved constipation more than white wheat bread and common laxatives in a randomized controlled trial involving fifty-one adult participants . Vegan. 2% ABV, 750 ml, 96/100 points; Mt Pleasant Club Whiskey, Ingleside. The dough must rise by at least 40% or so. But 100 percent whole-grain rye bread has a GI of 57, making it a medium-GI food. Sprinkle with whole coriander seeds, if desired. Add the flour and the salt and any of the other ingredients you are using. Make the sponge: In the bowl of a stand mixer, or in a large bowl, combine the bread flour, rye flour, yeast, sugar, malt syrup and water. ) Prepare 20% of leaven at 100% hydration (could be with white flour or rye flour) 2. Make a large well in the center and add dough starter. Pour a cup of spring water and add a cup of rye flour. Instructions. Dimpflmeier Munich Style Rye Bread - Light and Versatile Bread for Healthy Living | 100% Artesian Spring Water. Add the rye flour and mix thoroughly. At that temperature and for that amount of time, you can expect the healthy bacteria to perish in the process. More expensive. Transfer the loaf pans to a. Then add your rye flour, bread flour and salt and mix altogether. Near the end of the final rising time, preheat your oven to 425F. In fifty-nine women with self-reported constipation, a randomized controlled trial examined the effect of four dietary interventions. And so on. Heat the molasses and butter in a small bowl, until melted and smooth. "It has more fiber and is lower in calories than white or refined grain breads. Towards the end of the rising time, preheat the oven to. Procedure: 1. Instructions. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Distribute the rest of the mixture into two bread molds and refrigerate overnight. Traditionally Russians have this with salted pork fat or herring and ice-cold vodka. Anthony ’s fire) causes severe convulsions, muscle spasms, delusions, the sensation of crawling under the skin, and, in extreme cases, gangrene of the extremities. The sugar activates the yeast, meaning you should let the mixture sit for a few minutes. Combine the flours, Harvest Grains Blend, baking soda, salt, and seeds in a large bowl. This particular version of rye bread is distinguished by the high proportion of wheat flour in the dough,. Rye bread. Let the loaf rise for 60 to 90 minutes, until it's almost doubled in size. Activate the Yeast: In a small bowl, combine 1/4 cup warm water, yeast, sugar and 1/4 cup of the all-purpose flour. Made with. Add rye flour; beat until smooth. Put the flour and salt in a large bowl and pour over 400ml boiling water. Score the loaves in your preferred pattern and place them in the oven. Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260. Oil two loaf tins and pour in the dough mixture. If your baking vessel is cast iron, bake at: 450°F for 30 minutes, lid on. 3 tablespoons butter, softened. Cover; let rise until indentation remains after poking dough with finger down to second knuckle; about 1 hour. Remember, you want wet and shaggy. Why we're committed to environmental stewardship; Fighting for justice, one pie at a time; Where our white whole wheat flour startsPress each half into a loaf pan, smoothing the surface with wet hands. 2 cups whole wheat flour. Combine the yeast, sugar, melted butter, egg and milk in a bowl with an electric mixer with a dough hook. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 4 minutes. 20g butter. Slowly add buttermilk and syrup. Beat on low speed for one minute. Active dry yeast or instant yeast will work as well. (organic wheat flour, organic whole wheat flour, organic cracked whole wheat), water, organic rye (organic rye flour, organic cracked whole rye), organic cane sugar, organic Righteous Rye. Make sure to also drink at least eight 8 oz. Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid. Browse recipes for rye bread and pumpernickel bread, black bread, and more, complete with ratings, reviews and baking tips. About 20 minutes before baking, place a rack in the center of the oven and preheat oven to 450 degrees F. Doing this releases any accumulated steam, allowing the outside crust to brown more deeply on top and to set fully on the sides. Rye type of bread doesn’t require scoring. A study in the American Journal of Clinical Nutrition found that eating rye leads to better blood-sugar control compared to wheat. "Rub the surface of the dough with a tablespoon of oil, then deflate the dough. In a separate bowl, combine the flours and salt. Add 2 tablespoons olive oil to 1-1/4 cup water. Rye bread is packed with magnesium. Add 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast to stand mixer bowl; whisk to combine. Use the levain before it, too, has peaked. Select Dough cycle. Form into one larger loaf (9×5 bread pan) or two smaller (8×4 breadpan) and place into greased bread. Make three long cuts with a razor blade and place inside a Dutch oven. After it has preheated for about an hour, turn the sourdough loaf over onto parchment paper. Swapping a cup of rye flour (4 1/4 ounce / 120 grams) is about right, though sometimes I prefer a little less–half that. 6. Score the dough and bake for 10 minutes. Add in 8 g of whole caraway seeds and whisk until combined. Pour the rolled rye or oats onto a plate and gently roll the loaf in them to coat it completely (use your fingers to coat the ends of the loaf) 5. Place in a tin and ferment for 2 hours or until well puffed up and cracked all over. Turn the loaf over, then roll into a loaf shape. Cover and let rise in a warm place until. This easy and beginner-friendly recipe is. ¼ cup potato flour, or ¾ cup (146 grams) instant mashed potato flakes. After about 15 minutes, mix again for a minute or two. This recipe yields a delicious, seeded rye bread that works well for traditional Danish smørrebrød (open-faced sandwiches). Drain the cooked berries, and set aside to cool. Cover with the lid provided, or with foil punctured in several places to let the steam escape. Once the first rise is finished, remove the bread from the pan and place it in another cooking pan to cool and rise. Don't rush it! Take the suggested fermentation times with a grain of salt; times can vary wildly due to ambient temperature, humidity and freshness of flour. If you have a baking stone or dutch oven, use them. Add the psyllium husk powder. Add water and oil to flour mixture. Old-World Rye Bread. This will let the rye bread rise. Add all-purpose flour and rye flour, and knead for about 10 minutes. Preheat the oven to 220°C/gas mark 7. Day two: Pour out half the mixture, add another cup of water and another cup of flour. Preheat your oven to 480ºF / 250ºC with two oven plates. Reduce the oven temperature to 450°F and bake the bread for 45 minutes. 7 out of 5 stars 58 Reviews Rye Rizhsky Khleb (Riga Bread) 4. Take out and let cool, if you can stand not digging in, cause it will smell unbelievably delicious. Mix with a wooden spoon. Using a scraper, fold dough over 10 - 12 times & shape into a rough ball. Pour 1/2 cup boiling water into the frying pan and shut the oven door; this will create the steam necessary for a chewy, shiny crust. 99 ($0. Preheat your oven to 480ºF / 250ºC with two oven plates. com) Dave's Killer Bread Organic 21 Whole Grains and Seeds ($19. Oroweat Jewish Rye. Rye bread contains healthy fatty acids such as linolenic acid. Place in a parchment-paper lined bowl (not wax paper) and cover with a towel. Dust a proofing basket or bowl with a thick layer of rye flour and put the dough into it. Rye bread is also nutritionally dense and is a source of vitamin b, calcium, iron, protein, magnesium. Add 260 g bread flour and 100 g dark rye flour to the mixing bowl. Add all ingredient into a big bowl and mix until well combined. In a large bowl, combine rye flour, 1 ½ c all purpose flour, bran, cocoa powder, ground espresso, caraway, fennel and salt. Bake the bread for 25 minutes. 31 each ($0. Many rye bread recipes rely on a bread machine, but each has aspects that make them unique. Also read: Papaya benefits for skin – benefits, usage, and side effects. Autolyse: Weigh out your sourdough starter, water and molasses into a large ceramic or glass bowl. It adds a unique flavor to rye bread because of its spicy and sweet undertones. Reduced risk of bowel cancer. Try both! This is the same bread we use to make our sandwiches; it’s in our popular Reuben Sandwich Kit. New York rye bread is a version of rye bread which has been made famous by New York's Jewish community, although it can be made in plenty of other locations as well. Grease 2 baking sheets and sprinkle with cornmeal. Preheat your oven to 480ºF / 250ºC with two oven plates. Then reduce the temperature to 425F/218C and bake for another 25 minutes. Make 5 diagonal slashes across the loaves with a sharp knife. Turn mixer to low and thoroughly mix dry ingredients. You will have a very shaggy dough. In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and yeast. Cover the pan with a kitchen cloth and wait for another 25 minutes. Stir until the starter has been broken up in the water, using a whisk helps. Mary McMahon. 17 g of carbohydrate. If it has not cracked, then you will know to leave it to ferment for longer. Many so-called rye breads are actually a mixture of rye and wheat, or some other grain that’s easier to get a rise out of. Advertisement. At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. Add the vinegar, and let the mixture cool slightly to around 100F. Day one: Get a 1 liter jar. Author: Karen's Kitchen Stories. Baking Schedule This light deli rye sourdough bread can be made all in a single day. Print Share. Now add the pre-dough to the bowl and mix both doughs together. Add water, oil, molasses and sourdough starter to flour mixture. Rugbrød simply means “rye bread” in Danish. 5 g fat (0 g saturated fat), 210 mg sodium, 16g carbs ( <1g fiber, 2g sugar), 10g protein. Prove at room temperature for 3–4 hours. Place in a greased 9" round pan or ceramic baker, cover, and let rise for 45 to 60 minutes. Instructions. Vollkornbrot is a true German rye bread recipe but unfamiliar to most nonnatives. 8 out of 5 stars 65. Dust a bread basket with flour or line a large bowl with a clean cloth and dust with flour. Use a high percentage of levain and fement at a moderate temperature (again, ~25c is good). Make the dark rye dough: In a large bowl, combine yeast, 1 cup bread flour, salt, sugar, caraway seeds and cocoa; mix well. Remove the bread from the bread machine pan and allow it to cool before slicing it. Preheat oven to 200°F/93°C. Fermenting the dough. Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start. Drain and set aside. Wipe down the sides. Add 100g rye flour, 100g whole spelt flour and 5g salt. 2. "Rye bread tends to be high in fiber and it. Prepare pans: Grease one 9×5-inch or three 2×5-inch bread pans; set aside. Add flours, salt, and seeds, then stir with a silicone spatula until no dry spots remain and dough is cohesive, 2 to 3. Beat on low speed for 1 minute. Pour 2 cups (454g) apple cider into a medium saucepan. Rye bread is unlike any type of bread you’ll ever taste. Allow this mixture to ferment overnight. In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Stir in enough remaining all-purpose flour to form a firm dough. Make a rather liquid levain - you can go to 150% or even 200%. Instructions. That said, if you don’t want to fuss with making a sourdough starter, rye bread may be the better option. And so on. Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. Last Modified Date: November 11, 2023. Preheat the oven to 375°F. Create a well in the center and add in the molasses, water and sourdough starter and your your hands or a spatula work the flour into the until. Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. 450°F for 10 minutes, bread out of the baking vessel, for even browning. In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment. Marble rye bread has some essential minerals like zinc, calcium, iron, etc. Mix together into a paste, and leave to cool a little. The bread should sound hollow when you tap the bottom, and the internal temperature should be between 195 and 200. Rye bread is easier on the digestive system, thanks to all the fibre content. After the first 30 minutes: Preheat the oven to 250°C / 482 °F with. Measure the water and three types of flours. Rye bread contains 42g carbs in a 100g slice of bread while white bread contains 47g carbs in a 100g slice of white bread. Bake 45 minutes. 5 tablespoons of caraway seeds (if you like them–to me, it’s not rye bread without them). Select gluten free cycle; start machine. Extra support for slack yeast dough. Stir until the starter has been broken up in the water, using a whisk helps. In a small bowl, dissolve yeast in warm water. Instructions. It is often considered to be a national dish of Germany. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1. Add those dry ingredients and the warm dill pickle juice to the yeast mixture and beat well for 1 to 2 minutes until the mixture is stringy but smooth. Check dough consistency after 5 minutes of kneading. Part of the bread's popularity comes from the fact that rye adapted well to growing in Finland's short summer season and cold, harsh winters, and tolerates poor. It's very different from deli and other rye breads. Stir vigorously to incorporate air. Rye Bread Browse recipes for rye bread and pumpernickel bread, black bread, and more, complete with ratings, reviews and baking tips. Meanwhile, combine bread flour, rye flour and salt in a large bowl or stand mixer. For a darker crust, cover the pan with foil and remove the last 10-15 minutes. 300ml water. To prepare the light rye dough, heat water to 115°F, dissolve yeast and sugar in water. Bake at 350° for 20-25 minutes or until golden brown. Knead the dough, either by machine or by hand, for about 10 minutes, or until it's smooth and supple. Place the dough ball on a piece of parchment, cover with a damp towel or plastic wrap sprayed lightly with nonstick cooking spray and proof in a warm spot until doubled in size, 30 to 45 minutes. Go to Recipe. Form the dough: Add the brown sugar, salt, caraway seeds, oil, rye flour, and 2 1/2 cups of the all-purpose flour. Gradually stir in rye flour and enough. Then reduce the temperature to 425F/218C and bake for another 25 minutes. Transfer dough with spoon or spatula to bread loaf pan lined with parchment paper. Additionally, it has high amounts of amino acids, vitamins and minerals to ensure the following: Improved cholesterol levels. Combine the starter, water, rye flour and 1 cup of the bread flour. In a large bowl, mix the dark rye pumpernickel meal, cracked rye and salt. 3 ratings. 159 RatingsWhisk together the egg with 1 tablespoon of water in a small bowl. Mix dough firmly by hand to combine. Let the dough rise for about 1-2 hours or until the bread pan is full of dough. Add 2 ½ teaspoons of bread machine yeast. Beat until smooth. This is another very critical step. Instructions. Pour a cup of spring water and add a cup of rye flour. Then add your rye flour, bread flour and salt and mix altogether with the end of a wooden spoon. Preheat the oven to 375°F. Remove the bread from the machine when it's. Stir in enough remaining all-purpose flour to form a firm dough. Roggenbrot is usually made with a sourdough starter, which gives the bread its characteristic flavor. Add 2 ½ teaspoons of bread machine yeast. Those nutrients include folate, iron, vitamin C, zinc, magnesium, and protein. Make a well in the dry ingredients and pour in the olive oil and water. Basic Sourdough Rye Bread Recipe. Rye flour has an especially high level of activity in sourdough bread when compared to other flours. 3g is sugar. 2. One to bake the bread on and one just below. Preheat the oven to 400°F. Combine rye grain and water in a saucepan and bring to a boil. Rugbrød simply means “rye bread” in Danish. Rugbrød (Danish pronunciation: [ˈʁu:ˌpʁœðˀ]) is a very common form of rye bread from Denmark. Set oven for 375 degrees. Prove at room temperature for 3–4 hours. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Switch to the dough hook attachment and beat until dough. Check dough consistency after 5 minutes of kneading. Place in a very well-floured proving basket and cover with oiled plastic wrap. Jewish rye. Ingredients: Makes: 1 loaf Prep: 5 min. Rye bread is a type of bread that offers an earthier and more dynamic taste than white or wheat bread. Bake the bread for 30 to 35 minutes or until its. Tip 3: Rye dough isn't as supple as wheat dough. Put the sourdough starter in a large bowl and return any remaining starter to the refrigerator. Then add the oil, salt, and crushed caraway seeds. Combine warm water and dry yeast, allow to sit for 15 minutes so that yeast may 'bloom'. A study in the American Journal of Clinical Nutrition found that eating rye leads to better blood-sugar control compared to wheat. Once contracted from rye bread, ergotism (also called St. Shutterstock. Rye bread, with its robust and earthy flavor, is a popular choice for hearty sandwiches and deli-style creations. Let the loaf rise for about 90 minutes, until it's puffy. See full list on simplyrecipes. In a heatproof large bowl or the bowl of a stand mixer, pour scalded milk over butter, sugar, and salt. Rye bread is packed with magnesium. Zinc helps strengthen the immune system, and rye has about 6 times more of it than wheat. Gluten content in rye flour is lower than that of wheat flour, making the bread denser and less dense. Sourdough is bread that’s been naturally leavened with active cultures of bacteria and yeast. Punch dough down; shape into 3 loaves. Preheat your oven to 375F (191C). 1. Knead the dough until it becomes smooth and is no longer sticky. Add the boiling water and mix well. Add the yeast mixture, beer and buttermilk. Tatar – Rye bread, butter, lettuce, minced beef steak tartare, grated horseradish, capers, chopped onion, and topped with an. In stand mixer bowl, add 1 cup bread flour, yeast, and other dry ingredients, except rye flour; mix well. 30 g (4 tablespoons) whole-grain wheat flour. Multigrain Bread to Buy. Cover and allow to rise for another hour. Remove from the oven and let cool completely on a wire rack before slicing. Pour in 25 grams of room-temperature water (about 75°F). Lite Rye Bread 1. Rye is very healthy. Pre-heat the oven to 200 C (400 F). One final note: When baking yeast bread in a lidded 9" x 4" pain de mie pan, remove the lid about 15 minutes before the end of the baking time. About 5-10 minutes. Signe Johansen uses equal parts rye and. Spoon in 25 grams of whole-grain rye flour. Preheat the oven to 450°F. This helps the rye bread bake properly and gives it its characteristic square shape. Steps to Make It. Place a shallow pan (not glass) on the lower rack in the oven. 1 tablespoon plus 1 ½ teaspoons active dry yeast (two ¼-ounce envelopes) 2 ¼ cups warm water (110 degrees) 3. The dough should be fairly wet, too wet to knead, but not overly so. Rye bread has a distinct and unique flavor profile compared to other types of bread, like wheat or white bread. Bake the bread for 10 minutes, then remove the bowl. Mix it well together, cover it with a cloth, and let the mixture stand for about a day (12 to 24 hours) on a counter, at room temperature. Adds a unique flavor profile. Let stand until foamy, about 5 minutes. Place loaves on prepared pans. Add the three types of flour to a bowl. Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid. 6 out of 5 stars 70 Reviews Rye Icelandic Rye Bread (Rúgbrauð) 4. Meanwhile preheat your oven to 500 F, place a cast iron pan with the lid or a baking stone inside for 45 minutes – 1 hour. 7. 1 cup light rye flour or dark rye flour. All you need to do is swap in rye flour for some of the white. Allow them to rise until doubled in bulk. Using a fork, draw the flour into the center and mix lightly. Place a piece of parchment paper on the counter. A healthier take on traditional white bread, Dave's Killer Bread contains five super grains, including quinoa, spelt, rye and millet, to give you 10 grams of whole grains per serving. Microwave for 45 seconds. Bake the other bread the same way. Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Add the treacle and three-quarters of the water and turn the mixture round with. Bake. Keep your heart healthy. 6. The common seeds found in rye bread are caraway seeds. Remove amount of starter needed; bring to room temperature before using. Mix until well combined. What Science Says. Halfway through proofing pre-heat your oven and cast-iron pot or thick bottom tray to 200C (390F) without fan or 180C (350F) with fan. Place the rye bread in the oven and turn the heat down to 160 C (320 F). Dave's Killer Bread Organic Powerseed bread takes the top spot because it checks off all of our boxes for a satisfying whole grain bread, including flavor and nutrition. But 100 percent whole-grain rye bread has a GI of 57, making it a medium-GI food. Wholegrain rye with added grains has a higher fibre and vitamin content than light rye and has a. Divide the dough in two, then shape each into a tight round ball and put them on a floured baking sheet. Bake for 30 minutes until crusty and golden brown. Preheat the oven to 220°C/gas mark 7. Lightly grease the base of a 2-pound capacity covered bread baker, like. Rye nutrition data reflects a breadth of benefits: It's high in protein, low in fat and a good source of nutrients like fiber, manganese, copper, magnesium, phosphorous, B-complex vitamins, phenolic antioxidant compounds and many other vitamins and minerals. 1 ½ cups sour milk (Regular milk will work fine too. Check the dough after about 10 minutes of kneading; add additional water or flour as necessary to make a smooth, soft dough. Heat oven to 220C/200C fan/gas 7. MAKING RYE BREAD. Step 1. Combine all the dry ingredients in the bowl of a stand mixer. Bake for 20 minutes.