French bread made from rye and wheat flour

Name: French bread made from rye and wheat flour
Total time: 4 h
Yield: 5
Ingredients: 1 cup Rye flour; 60 g Wheat flour; 2 teaspoon Dry yeast; 1 tablespoon Sugar; 1.5 teaspoon Salt; 280 ml Water; 4 tablespoon Vegetable oil; 90 ml Milk; 2 Eggs

An amazing recipe for bread made from rye and wheat flour! Homemade bread is good for everyone, but it has one significant drawback - it is eaten almost instantly and any food with it ends very, very quickly. A friend informed me about this with a sigh, sharing with me a culinary recipe for French bread, which I immediately hurried to bake. This is not a French baguette, it is a completely different recipe made from a mixture of different flours. Absolutely amazing bread, I even baked it twice in one day.

100

9929

Penelope Taylor

Recipe author

French bread made from rye and wheat flour

Calories

337kcal

Protein

8g

Fat

19g

Carbs

32g

*Nutrition per serving

Ingredients

Servings: 5

1cup

60g

2teaspoon

1tablespoon

1.5teaspoon

280ml

4tablespoon

90ml

2

Step-by-step preparation

Cooking time: 4 hr

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8
STEP 9
STEP 10

Comments on the recipe

ViktorijaS

22.10.2023

5

Homebaked bread! Mmmmm! How I adore him! The smell alone can make you lose your head. I'll take step-by-step photos.

Arkady and Svetlana

22.10.2023

5

Thank you!

ViktorijaS

22.10.2023

4.7

So I baked this bread! If you count the total time, which consists of kneading, proofing the dough, putting it in shapes and baking, count on three hours or a little more than that. However, I never sit near the dough while it is maturing, I usually do other things, just like when baking. Therefore, we can assume that there is not so much of your direct participation in the process of making bread. About half an hour in time. Everything else is done correctly and with soul by the kneaded dough itself, as well as by the heat and oven. Where would we be without them?!

Arkady and Svetlana

22.10.2023

4.5

Everything else is done correctly and with soul by the kneaded dough itself, as well as by the heat and oven. I agree one hundred percent!