Name: Rye Bread
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 10
Ingredients: Dough; ...add wet; 350 ml water; ...add dry; 350 g all-purpose bread flour; 150 g rye flour; 2 tsp salt; ½ tsp cumin; 1 tsp sugar; ...add yeast; 1 tsp dry yest; ...add other; 30 olives; 2 tbsp olive oil

Rye bread has a rich history, with roots going back thousands of years. It's particularly tied to the cultures of Northern, Central, and Eastern Europe, where rye often thrived better than wheat in the cooler, wetter climates. Rye was a common grain for bread, especially in regions where wheat didn't grow well. Rye bread was often darker, denser, and had a stronger flavor than wheat bread. In some areas, rye was associated with the lower classes, as it was cheaper and considered less desirable than wheat. Modern nutritionists and health enthusiasts have recognized the benefits of rye. It's a good source of dietary fiber, essential nutrients, and has a low glycemic index compared to many other breads, making it a good choice for sustained energy release.

Dough

...add wet

350 ml water

...add dry

350 g all-purpose bread flour

150 g rye flour(full-grain)

2 tsp salt

½ tsp cumin

1 tsp sugar

...add yeast

1 tsp dry yest

...add other

30 olives

2 tbsp olive oil

Load all stuff into your home bakery.
Start with wet ingredients and last is always yeast.
Bake in classic mode, crust on high, which is roughly 3 hours.