Rye Toast Bread

Rye Toast Bread


  • 500 g rye toast bread
  • 1 teaspoon Himalayan salt
  • 1 baking powder
  • 1 tablespoon psyllium
  • 350 ml lukewarm water
  • 2 tablespoons olive oil

For shaping and spreading:

  • 1 tablespoon olive oil
  • 2 – 3 tablespoons water
  • 2 tablespoons caraway
  • 2 – 3 tablespoons flax seeds


Mix all dry ingredients, then add water and oil. Leave the dough for 5 to 10 minutes to absorb water. Transfer the dough on the working surface. Since rye flour contains less gluten, it’s ridiculous to knead the dough, so let’s go straight to shape it. Mix in a bowl water and oil. The shape that we want to achieve is square, like toast. For this will serve your working surface. Put a little liquid in your hands, grease the loaf and shape it, turning it on all four sides and pressing against the working surface. When shaping, make sure that the surface of the dough looks as smooth as possible to avoid cracking. Finally sprinkle seeds on working surface and roll bread in it from all sides. Leave it to rest for ten minutes. The rest of the liquid pour into baking dish and put bread over it. Put in the cold oven, turn on 200°C and bake for one hour. Rye bread during baking creates a hard bark. If you are not enthusiastic about this then wrap the hot toast in a cloth and put it in the bag for a while.

Rye Toast Bread

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