Dutch wholemeal bread

Servings 1 bread


  • 450 g wholemeal
  • 100 g flour
  • 180 g yeamen made of rye
  • 7 g dry yeast
  • 200 ml water
  • 10 g salt


  • Blend the different kind of flours and dry yeast and put it on the working surface. Make a hole in the middle and pour the yeamen in it. Slowly mix the flour and yeamen. When it becomes a fixed consistency, add the salt and water by small quantities. Mix with your hands until you get a dough. Then start kneading for 10 minutes. The dough should be a little moisty and smooth. Place it in a bowl and cover it up with a dry towel. Let it rise until it has doubled in volume, this takes at 23ºC about 6-8 hrs. After this time, knead it again for one minute and shape it the way you want. You can make a round bowl or a rectangular form in a can. Let it rise again until the volume had doubled. Heat the oven to 220ºC and bake it for 35 minutes. It should sound hollow when you knock at the bottom. Cool down.
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