Rye bread in a bread maker without sourdough starter
Description
Perfect for tea and coffee. I'm sharing with you a simple recipe for rye bread made in a bread machine without sourdough starter. Tasty, slightly sweet, and very aromatic—exactly what you'd expect from rye bread. By the way, you can also bake it in the oven using this same recipe: place the baking sheet with the dough into the oven at 30°C to let the dough rise, and wait. Then bake at 150°C for another hour. After that, take it out of the oven and leave it for 1 hour at room temperature to finish baking and cool down. Ready. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Mix all the ingredients using a mixer: this will be faster and result in fluffier dough. If your bread machine has a "dough kneading" function, use it.
- 2
Step 2
2. Cover with a lid and let the dough rest for 24 hours in a warm place—near a radiator or fireplace. It should rise. Knead it down, then return to the bread machine to bake for two hours. Sprinkle the top with flour.
- 3
Step 3
3. After the first hour, check whether the dough is still raw inside and carefully flip it over. Bake for the second hour, constantly checking the dough for doneness. It's important not to miss the right moment and burn the bread. That's it!