Rye Bread

Rye Bread


  • 300 g rye flour
  • 1 baking powder
  • 1/2 teaspoon baking soda
  • per one tablespoon of seeds: pepita, sesame, sunflower and ground flax
  • 1 tablespoon olive oil
  • 300 ml lukewarm water
  • salt


It would be best if mix flour, salt, water and oil and leave the dough to rest overnight. Then add baking powder, baking soda and seeds. Pour mixture into mold for bread or form loaf by hand and bake on 200 degrees about one hour. Use toothpick to check is it baked. If the crust is too hard wrap bread in a wet dishtowel, then in a dry.

Rye Bread

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