Recipes

little rye and currants breads, great for breakfeast and snack, amazing with cheese

Whole rye and currants breads

Recipes / Accompaniments
  • Preparation : 10 minutes, proofing 1-2 hre

  • Cooking : 15-20 min

  • Yield : 15-18

Ingredients

The recipe

  • In a bowl, soak the currants in 350 ml of water for a minimum of 20 minutes to a max time of 1 hour.

  • 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.

  • 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.

  • Cook 15-20 minutes. Let it cool down on a rack.

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