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You are here: Home > Recipes > Little rye breads

Little rye breads

Margot Maesaar

Margot's recipe

Litte rye breads

Customer rating: CakeCakeCakeCakeHalf Cake 2 customer reviews

Ingredients

9 gr yeast
500 ml luke warm water
400 gr rye flour
100 gr white strong bread flour
2 tsp of salt
1.5 tbsp golden syrup or honey
a little bit of rye flour for coating the breads

Method

  1. Mix in a bowl 250 grams of rye flour and yeast and add the water.
  2. Stir through and cover bowl with the cling film and teatowel and keep in the warm place for about 1.5 hrs.
  3. Then add rest of the rye flour, white strong bread flour, honey or syrup and salt into the bowl and mix through.
  4. The dough needs to be quite sticky and wet, as you form the breads with your hands.
  5. Take a bit of rye flour into your hand and place a bit of dough on it and roll the dough, to coat the dough ball with a flour. Form little flat rounds and place on the baking tray.

Temperature & cooking time:
200 (fan oven), 15-18 minutes

Disclaimer

Customers recipes are not tested by Doves Farm.

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By Miss Rachel Edwards

27 Aug 2012 | 16:28 BST

Rating: CakeCakeCakeCakeCake

5 stars for this recipe, turned out perfectly.

I sprinkled with caraway seeds on top of my batch for extra nice'ness <3

By Mr Dan Lewer

31 Aug 2010 | 11:14 BST

Rating: CakeCakeCakeCakeEmpty Cake

I just tried this recipe and made some really nice bread.
I had to use a bit more white wheat flour while forming the rolls, because the mixture was too sloppy.
After I'd formed the rolls, I also left them for a little while before putting them in the oven, so they could rise a bit again.