Rye-sight bread with crushed wheat and honey

Baking your own bread is both tastier and cheaper.

Here comes a bread that is good for breakfast and snacks.

The recipe makes four rye breads.

Do this:

Crumble the yeast into the dough bowl.

Melt the butter. Add olive oil, honey, salt, wheat flour and milk. Heat to 37 degrees and then pour it onto the yeast in the dough bowl.

Grind the aniseed and place in the dough bowl.

Mix everything well together with rye sift.

Then pour in wheat flour in small batches and process the dough well for 10 minutes. I use a kitchen assistant so that the dough is properly kneaded. The dough should release from the edges and the amount of wheat flour needed is slightly different. Sometimes a little more is needed and sometimes a little less.

Leave the dough for an hour.

Divide the dough into four parts and flatten into round cakes.

Leave to rise for 30 minutes on oiled or buttered baking sheets. Place a baking towel over the bread while it rises.

Brush the surface with water before putting the bread in the oven.

Bake for about 15 minutes in 200 degrees hot air.


0.5 dl olive oil
50 grams of butter
1 packet of yeast
0.5 dl honey
2 teaspoons of salt
4 dl skimmed milk
6 dl rye sem
0.5 dl wheat flour
1 tbsp aniseed
Wheat flour special

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