Pão de Centeio (Rye Bread)
A recipe from Portugal.
🇵🇹 Portugallunchtraditionalbakedvegetarianhearty
Nutrition (per serving)
230Calories
7 gProtein
44 gCarbs
3 gFat
2 gSugar
550 mgSalt
Ingredients
- 400 g Rye flour
- 300 g White flour
- 420 ml Warm water
- 20 g Fresh yeast
- 12 g Salt
- 2 tsp Caraway seeds (optional)
Method
- Dissolve yeast in warm water. Mix rye flour, white flour, salt and caraway seeds.
- Add yeast water. Knead 8-10 minutes (dough will be sticky). Cover and rise 2 hours.
- Shape into round loaf. Rise again 1 hour on floured tray.
- Preheat oven 230°C. Slash top. Bake 40-45 minutes until dark and crusty. Cool completely.
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