Roggenfladen
Roggenfladen is a traditional rye flatbread known for its hearty texture and robust flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 500 grams rye flour
- 300 ml water
- 10 grams salt
- 5 grams dry yeast
- 1 tablespoon honey
Instructions
- In a bowl, mix rye flour, salt, and dry yeast.
- Warm the water and dissolve honey in it.
- Gradually add the water mixture to the flour mixture, stirring until a dough forms.
- Knead the dough for about 10 minutes until smooth.
- Let the dough rise in a warm place for 1 hour.
- Preheat the oven to 220°C (428°F).
- Shape the dough into a flat round and place it on a baking sheet.
- Bake for 25-30 minutes until the bread sounds hollow when tapped.
Notes
- Serve with butter or cheese for a delicious snack.
- Store in an airtight container to keep the bread fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1 gram
- Sodium: 200 mg
- Fat: 3 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 2.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 5 grams
- Cholesterol: 0 mg
Find it online: https://michaelskueche.de/roggenfladen/