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Week 13: Rye Bread (Europe/North America)

Bread made out of 100% rye flour is quite common in Europe however they are also made out of both wheat and rye flour in the US.

During the Middle Ages, rye became a staple food in Europe and was used to produce alcohol and bread.

You can eat whole rye berries and add them boiled into oatmeal or sprouted into salads.

The origin of rye cultivation dates back to southwestern Asia about 65,00 BCE, however now, modern

rye is typically grown in Asia, North America, and Europe.




  • 1 tablespoon active dry yeast

  • 2 cups warm water

  • 1 tablespoon granulated sugar

  • 3 1/2 cups bread flour

  • 3/4 cup dark rye flour


  1. Knead all your ingredients together in a large bowl, then cover and let rest for an hour.

  2. Uncover and transfer to a parchment-lined baking sheet. Form into a ball and cover once more to rest for another hour.

  3. Preheat your oven to 425 degrees F, and place your bread into the oven for 45 minutes.


- The Bored Baker 👩🏽‍🍳 


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