Rye crust – aromatic bread with a robust flavor

Rye Crust – strong flavor, reliable processing

The Rye Crust is a bread with character. The premix contains everything an aromatic rye bread needs – you just need to add water and yeast and let the dough do its work.

The recipe works well as a free-form loaf but can also be made in a bread maker.

Rye Crust

For a dough made from 1 kg bread premix

• 1,000 g Rye Crust bread premix
• 30 g fresh yeast, dissolved in lukewarm water
• 700 g lukewarm water (dough temperature: 26–28 °C)

Combine the bread premix and lukewarm water with the dissolved yeast and knead for 10 minutes. Then let the dough rest for 20 minutes.

After resting, form the dough pieces and let them proof for 30 to 40 minutes.

Bake at 250 °C, falling to 200 °C – baking time approximately 60 minutes.