Rye bread differs from wheat bread not only in taste. Due to the majority of carbohydrates and fiber content and less gluten, rye flour absorbs more water and the bread made from it lasts longer. Additionally, it is heavier and may have a more calcified structure. Find out why it’s worth checking out.
The fiber that rye bread is rich in is one of its greatest advantages. This is what makes it more filling than standard wheat bread. Additionally, it helps with digestion and prevents constipation. It has a lower glycemic index than wheat bread, and it can be taken with a meal regulates blood sugar levels and prevents sudden spikes. After eating rye bread, there is less chance of sudden hunger attacks. Therefore, it can help in the weight loss process and make maintaining the diet easier. By using whole grain flour in rye bread we can find valuable nutrients, such as: iron, magnesium, phosphorus or zinc.
One of the advantages of rye bread is that it is prepared for… It is obtained in the fermentation process, which makes the nutrients easily absorbable. It contains therefore also lactic acidwhich has a positive effect on digestion and intestinal health by… has a positive effect on their microflora. As a result of fermentation, B vitamins, vitamin E and amino acids are produced.
Ingredients for the leaven:
- 3 tablespoons of rye leaven,
- 150 ml of water,
- 150 g of rye flour 720.
Ingredients for bread:
- 200 ml of water,
- 150 g of rye flour 720,
- 200 g of wholemeal rye flour 2000,
- 100 g of sunflower and pumpkin seeds in any proportions,
- 1.5 tablespoons of salt,
- additionally: oatmeal.
How to do it:
We start preparing the bread the day before baking it. Place in a small bowl rye leaven, water and rye flour. Mix thoroughly, cover and leave to ferment.
The next day the leaven should rise a little and start producing bubbles. Transfer it to a larger bowl. Add water, two types of flour, seeds and salt. Mix everything together. The dough should be thick and sticky.
Line a cake tin with baking paper and sprinkle some oatmeal flakes on the bottom for decoration. However, this is not necessary. Put the dough into the form and level it with a spatula. Since rye flour absorbs a lot of water, we can additionally sprinkle it on top of the cake. We can also sprinkle an additional portion of oatmeal for decoration. Cover the bread tightly and leave it to rise.
It is difficult to predict how long it will take for the bread to rise. This depends on many factors and may take time from four to even eight hours. It is necessary to observe the mass. Only when we notice that the bread has risen significantly is it a sign that we can start baking.
Place the cake in a cold oven and set it to 200 degrees C. The bread should be ready after about 50-60 minutes of baking. After this time, remove it from the oven and then from the mold and leave it to cool. After 30-40 minutes it can be cut.
Source: Terazgotuje.pl, YouTube @TomekLach
