Now I just know that the children think they are even more fun when I bake them in different silicone molds, so here they are baked in two different sizes.
Recipe for small rye breads for the packed lunch
Although we are big fans of rye bread at home, it is not always the case that Karen, 4 years old, and Erik, 1 year old, eat their rye bread in their lunchboxes.
Therefore, I experiment a lot with finding other bread forms that provide a satisfying and good base for them. Previously, it has been rye bread waffles, healthy snack buns, spinach waffles, or chickpea waffles.
They can certainly be baked as a large bread in a baking pan, where you then cut them into squares before giving them a turn in the oven.
I just know that the children find them even more fun when I bake them in different silicone molds, so here they are baked in two different sizes.
They are freezer-friendly, so pack them in three different bags and freeze two of them.
Servings: pcs.
Small rye breads for the packed lunch
Now I just know that the children think they are even more fun when I bake them in different silicone molds, so here they are baked in two different sizes.
Equipment
- Silicone Mold
Ingredients
- 180 gram Rye Kernels broken
- 300 gram Boiling water
- 1 can White Wine 33 cl
- 40 gram Yeast
- 306 gram Buttermilk
- 185 gram Wheat Flour approximately
- 18 gram Coarse salt
- 900 gram Rye Flour approximately
Instructions
- Start by soaking the rye grains:
- Pour boiling water into a bowl and add the grains.
- Stir and let it soak for at least 60 minutes.
- Add yeast and beer and stir.
- Add salt, wheat flour and buttermilk and mix well, for instance with a stand mixer or electric whisk (with dough hook).
- Gradually add rye flour and shortly after, you will need to use your hands to finish the dough. It may be necessary to use +/- 50 grams of rye flour; this often depends on the humidity. The consistency should be quite firm.
- Let it rise for approximately 60 minutes, covering with a clean tea towel (or as I do: a shower cap).
- Bake them in a baking tray lined with parchment paper or as I did: in small silicone molds, so they ended up in different sizes.
- Bake at 200 degrees Celsius (392 degrees Fahrenheit) conventional oven for approximately 40-50 minutes.
- When they're done, take them out of the baking form and place them on a wire rack to cool.
- Bon appétit.