Rye Bread loaves without Sourdough

The rye breads were easily prepared by simply mixing the ingredients together without kneading. The dough required only five ingredients, and none of them were sourdough starter. After a quick mix and a couple of rises, the loaves were ready for the oven, and soon enough, we were enjoying these breads made with 100% rye flour. Even if you are not a baker, these easy loaves are simple to make!

Recipe for Rye Bread without Sourdough

Makes about 8 loaves

Ingredients:

• 5 dl (about 2 cups) buttermilk

• 1 packet (11 g) dry yeast

• 1 tablespoon syrup

• about 6.5 dl (about 2.7 cups or 400 g) organic rye flour

• 2 teaspoons fine sea salt

Instructions:

Warm the buttermilk slightly to about 40 degrees Celsius (104 degrees Fahrenheit). You can do this by heating the buttermilk gently on the stove.

Whisk the dry yeast and syrup into the warmed buttermilk. Let the mixture sit at room temperature for 5-10 minutes to activate the yeast.

Add the rye flour and fine sea salt to the buttermilk mixture. Stir until all ingredients are well combined. You don't need to knead the dough much, just mix until everything is evenly incorporated.

Cover the bowl with a cloth and let the dough rest for about 15 minutes.

dough is ready

shape the breads into rough circles. Use lots of rye flour as it is sticky

let them rest for an hour

prick before oven

Sprinkle a generous amount of rye flour on your work surface, as the dough will be sticky. Divide the dough into 8 roughly equal portions and place them on the floured surface.

Sprinkle more flour on top. Gently shape each piece into round disks about 1 cm thick. Place the disks on a baking sheet lined with parchment paper.

Let the disks rise for about an hour in a warm place, covered with a kitchen towel.

Before baking, prick the breads with a fork.

Bake at 225 degrees Celsius (435 degrees Fahrenheit) for about 30-35 minutes, until the breads have gained color on both the top and bottom, and the surface of the loaves feels fairly firm.

Allow the breads to cool without covering them with a kitchen towel.

Once cooled, slice the loaves with a sharp knife and press the halves back together until ready to eat to keep the interior soft.