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Polish rye bread

Polish rye bread

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A special and very healthy bread ... it's totally to my taste, rye flour combined with cumin ... adorable flavor ...

  • a 25 gr cube of fresh yeast or a sachet of dry yeast 7 gr
  • 225 gr rye flour (2 dogs)
  • 225 gr white flour without bleach (2 cups)
  • 2 teaspoons chimen
  • 2 teaspoons salt
  • 140 ml warm milk (2/3 cup)
  • 1 teaspoon honey
  • 140 ml water (2/3 cup)
  • wholemeal wheat flour ptr. decoration

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Polish rye bread:

1. Grease with a little butter or oil or use foil. Mix the flour, cumin and salt in the bread bowl. Make a hole in the middle.

2. Make a milk and honey yeast paste in a small bowl. Pour in the center of the flour.

Add warm water and mix until you get a dough. Knead for ten minutes until it becomes elastic and firm. Lift the dough out of the bowl with one hand and grease the bowl with a little oil. Grease a little on top and cover with foil. Leave in a warm place until it doubles in volume (it can take up to three hours).

4. Take the dough and shape it into a round loaf and place it in the prepared tray. Cover the bread with an oiled foil.

5. Let the bread rise until it doubles in volume again.

6. When it is ready, sprinkle the wholemeal flour and make two notches with a knife at a distance of 2.5 cm.

7. Preheat the oven to 220 degrees and bake the bread for 30-35 minutes. Cool the bread on a grill.

(recipe from the book "Delicious recipes for making bread" published by Aquila Publishing House)

Polish Rye Bread - Recipes

Bread with rye flour




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Rye bread and spelled wheat: health benefits

Recipes for replacing traditional white wheat flour bread are becoming increasingly popular. Therefore, it is easy to find a lot of alternatives that they will allow you to enjoy bread without regrets. In general, the recipe for rye bread and spelled wheat is one of the options you can prepare right at home.

You can easily buy the ingredients from the supermarket, and the steps for preparing the recipe are quite simple. This rye bread and spelled wheat can be included in most diets, because it is easy to digest and provides essential nutrients for both your health and your figure.

The benefits of rye

Rye stands out thanks to its high content of iron, minerals and essential amino acids.

Rye is one of the foods that has gained fame as an alternative to refined cereals. From a nutritional point of view, rye is notable for its high iron level, covering up to 18% of an adult's daily needs.

Rye also contains phosphorus, magnesium, vitamin B and dietary fiber in higher amounts than other similar foods. Provides energy from unrefined carbohydrates which, unlike refined carbohydrates, does not cause increases in blood sugar.

Among other things, rye contains lysine, an amino acid that is not present in other grains. It also contains very little fat (only 1.7%) and provides antioxidants that help fight free radicals.

Rye is also beneficial because it helps to:

  • protection against cardiovascular diseases
  • improving digestion
  • keeping high cholesterol under control
  • reducing the risk of diabetes
  • weight loss

The benefits of wheat spelled

Spelled wheat has a high content of complex carbohydrates that are slowly and progressively assimilated in the body.

Spelled wheat stands out thanks to its high content of carbohydrates, proteins, vitamins and minerals. It is easier to digest than common wheat, and its glycemic index is low. Therefore, spelled wheat is an ideal food for patients with diabetes or metabolic disorders.

The composition of spelled wheat is:

  • Up to 75% carbohydrates
  • 15% protein
  • 5% fat
  • A generous amount of dietary fiber
  • Vitamin B1 and B2
  • Minerals such as calcium, magnesium, phosphorus and potassium

Rye bread with seeds recipe for bread bowls for soup, broth or stew

Rye bread with seeds recipe for bread bowls for soup, broth or stew. How to make a bowl of bread for soups? There is nothing better than baked pita in the house! That rumen smell is unmatched!

The variant presented here, rye bread with pumpkin seeds (seeds), is the typical bread of the Austrians from Styria (Styria), the area where the cultivation of pumpkins (for oil and seeds) is a tradition of hundreds of years. It is a perfect bread to be hollowed out and transformed into bowls or bowls for soups, stews, paparazzi, goulash or cream soups.

I made these bread bowls (or bowls) especially for creamy and velvety onion soup with cheese & # 8211 recipe here. For the preparation of bread bowls or bowls, choose a denser bread that forms a stronger crust when baked and does not soften immediately from the soup or stew in it. In no case do we make bread bowls from plain white flour because it will immediately absorb liquids and swell.

This dough can also be baked like a large loaf of bread (see here how it changes baking time).

From the quantities below result 4 bowls of bread with rye and pumpkin seeds.

What is rye bread?

We have a wonderful bread made with rye flour, a cereal scientifically known asRye cereals, whose grains are used not only to make bread from flour, but also to produce alcoholic beverages (not only beer, but also brandy and certain vodkas and whiskeys).

Historically, it is observed that, in all probability, the first time rye was used as food was again in the late Paleolithic. In fact, in Abū Hurayra (in the valley of the Euphrates River, north of what is now Syria), remains have been found that would prove this.

It is a plant belonging to the wheat family, which tends to bloom between May and July. Pretty well, the flour of this cereal is obviously used to make wonderful rye bread.


Hello dear lusts. Today I made HOMEMADE BREAD WITH RYE FLOUR. It came out very fluffy on the inside and crispy on the outside. With this bread we also prepared some crispy and delicious sandwiches with salami, cheese and tomatoes. I hope you like it and I assure you that it is not difficult to prepare. I wish you a more delicious day and good appetite!


1 tablespoon - oil + a little more to grease

Method of preparation:

  1. Pour lukewarm water into a bowl, add sugar, yeast, stir and let the yeast swell for 3-4 minutes.
  2. Then pour the oil and sift over the rye flour, then sift 550 gr. White flour. Usually I do not sift the whole amount, it is better to add along the way in case it sticks to the hands. The quantity can reach up to 600 gr. Add the salt and mix, then turn the dough over on the work table and knead it for 5-7 minutes.
  3. Turn the dough into a bowl, grease it with oil, cover it with a clean towel and put it in a warm place to double in volume for about an hour and 30 minutes.
  4. Meanwhile, grease two 25 cm rectangular trays with oil. on 10 cm.
  5. Remove the leavened dough and divide it in half.
  6. Take half of the dough, put it in the baking tray and flatten it so that it is well level. Do the same with the other half of the dough.
  7. Transfer the trays to a larger tray, cover with a towel and leave to rise for 30 minutes or until the dough reaches the edges of the pan.
  8. Place a pot on the bottom of the oven and pour half a liter of hot water into it.
  9. Then put the bread a little higher and bake it in the preheated oven at 180 degrees C for 45-50 minutes.
  10. Take the bread out of the oven, let it cool and serve it with pleasure. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Rye bread with seeds, a dense, tasty bread full of delicious seeds.Wholemeal rye flour I never miss the pantry because I like to bake tasty breads and in addition, rye has countless nutritional properties.

  • 400 g wholemeal rye flour
  • 100 g white flour
  • 370 ml water
  • 25 g of yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons flax seeds (hydrated for a few hours in cold water)
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds

Method of preparation rye bread with seeds

In a bowl put both types of flour, make a hole in the middle and put the yeast mixed with sugar and a few tablespoons of warm water. Cover with a thin layer of flour and let the yeast activate for 10 minutes.

After it has grown, add salt and seeds to the bowl.

We start to knead, adding little by little the warm water. Knead for about 10 minutes, cover the bowl and put it back warm until it doubles in volume (about an hour).

Sprinkle the flour on the work surface and shape it according to the shape we use. I put the dough in a cake tin and, after it has risen, grease the surface with water and sprinkle a tablespoon or two of seeds.

Bake the bread for about 15 minutes at 220 ° C, then reduce to 200 ° C and continue baking for another 30 minutes. After it is baked, turn it over on a grill and cut it only after it has cooled completely. Enjoy!

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After that, we put the dough on the floured work surface and we knead the bread a little more, we give it a round shape and we put it again in a basket or baneton if you have it, sprinkled with flour.
We leave it there for about 30-40 minutes, turn it over in the baking tray and make a few notches.

Bake the bread for about 15 minutes at 220 ° C, then reduce to 200 ° C and continue baking for another 30 minutes.
We cut the bread only after it has cooled completely.

Good job and good appetite!

In order to see an entire bread parade, which is more or less beautiful, I recommend you browse the list of links below.

Bread with rye, mayonnaise and cumin seeds (1 piece, piece)

Contains: 70% white wheat flour, 30% wholemeal rye flour, water, salt, 5% natural mayonnaise from wholemeal flour, 2% cumin seeds. Weight: 600 g. Rye bread, mayonnaise and cumin seeds may seem a little unusual, but you quickly convince yourself otherwise as soon as you put aside prejudices and taste it. The combination of flavors is crazy (in the most pleasant way) for the senses, having, of course, a lot of surprising effects on the body.

MamaPan - Mayan bakery

MamaPan is the artisanal bakery that offers you bread and pastries according to traditional recipes. We make bread with natural mayonnaise, without yeast and without unnatural ingredients.

The mother mayonnaise we use was created from whole wheat flour and plain water, and the preferences developed with its help for daily production needs are produced only from unadded / unimproved flours.

Maya & ndash sourdough In English, levain In French & ndash is a fermentation and leavening agent, which can be used in all flour doughs.

For those who prefer concentrated flavors, black sesame seed bread is very suitable. They have a stronger taste than white sesame seeds, offering, at the same time, important health benefits: vitamins and minerals, proteins, fiber, plus an antioxidant action on the body.

This fragrant bread can only cope with a strong-tasting pasta, a mixture of tuna with onions and herbs, a goodness and a source of health!

MamaPan's story

MamaPan is the artisanal bakery that offers you bread and pastries according to traditional recipes. We make bread with natural mayonnaise, without yeast and without unnatural ingredients. An authentic bread, baked on the hearth, with a tasty core.
The mother mayonnaise we use was created from whole wheat flour and plain water, and the preferences developed with its help for daily production needs are produced only from unadded / unimproved flours.

Behind the MamaPan mayonnaise bread recipe is Corina Munteanu's passion and skill. "When I put a small piece in my mouth, so full of flavors, so consistent, so strong and alive." (Corina Munteanu & ndash Tasteful Product Manager)

Rye bread with sunflower seeds & # 8211 simple recipe for a fluffy and healthy bread

Rye bread with sunflower seeds is never missing from my table. I always prepare it because I really like its taste. I recommend you try it too.

Yeast ingredients:

Dough ingredients:

  • 400 gr wholemeal spelled flour
  • 200 gr of rye flour, 400 ml of boiled water
  • 120 g of sunflower seeds, 1 teaspoon of salt
  • 4 tablespoons sunflower oil

Method of preparation:

First we prepare the yeast. Crush the yeast in a bowl and pour 100 ml of warm water over it. Then add 2 tablespoons of wheat flour and 1 teaspoon of sugar. Mix well until the yeast dissolves.

Cover the yeast with a cloth and set aside in a warm place for 15 minutes.

After 15 minutes, when the yeast has grown nicely, add 400 ml of boiled water, rye flour and spelled flour, salt, 100 g of sunflower seeds and oil. We mix very well.

Transfer the dough to the worktop and knead it for about 15-20 minutes. If the dough is too sticky, sprinkle it with flour.

At the end, form a ball of dough and put it back in the bowl. Cover the dough with a clean towel and leave it to rise in a warm place for about 1-1.5 hours.

After the dough has doubled in volume, knead it again for about 5 minutes to remove air bubbles.

Grease a bread tray (12 & # 21535 cm) with oil and spread the dough in it. Grease the dough in the pan with water using a brush. Sprinkle the remaining sunflower seeds on top.

Put the tray in the preheated oven at 30 degrees C for 15 minutes, so that the dough in it doubles in volume.

Put a bowl of water in the oven. After 15 minutes, raise the temperature to 200 degrees and bake the bread for 30 minutes.

Then take the bread out of the pan and put it back in the oven for about 10 minutes, but on its grill, so that it bakes nicely on all sides.

Baking time depends on the oven, so it would be good to check the bread from time to time so that it does not burn. Good appetite and increase cooking!


  1. Joy

    She can and is right.

  2. Ozturk

    the Useful piece

  3. Hubbard

    I confirm. It was and with me. We can communicate on this theme.

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