Whole rye and currants breads

little rye and currants breads
Preparation: 10 minutes, proofing 1-2 hre
Cooking: 15-20 min
Yield: 15-18


  • What to do with rye flour? This recipe of Whole rye and currants breads is easy and give perfect treats for breakfeast or snack. : Organic Whole Rye Flour
  • For a new taste, you can also use : Organic Six Grain Flour



  1. In a bowl, soak the currants in 350 ml of water for a minimum of 20 minutes to a max time of 1 hour.
  2. Mix the rest of the water, the flours, the salt and the yeast by hand or in a stand mixer. Be sure to mix enough to make a good gluten structure. Then add the wet currant, mix again until it is homogenous. Cover with an humid dish cloth and let it raise in a warm place. The doug will double it will take 1-2 hours depending of the temperature and humidity.
  3. Preheat the oven at 475 °F (245°C). On a floured work plan, put the doug and with your hand shape it in a rectangle of 3-5 cm of thickness. Cut it in stripe of 2 cm by 8 cm. Put them on a baking sheet cover of parchemin paper.
  4. Cook 15-20 minutes. Let it cool down on a rack.