Zsolt rozskenyere

Ez Zsolt specialitása, én odavagyok érte...
Recipe written & presented by him in English, majd ha olyanom lesz, magyarítom... :-)

• 120-160 gr rye flour
• 320-360 gr bread flour
  (The two type of flour must be 480 gr altogether!!)
• 300 ml water
• 1,5 tbs sugar
• 1,5 tbs olive oil
• 1,5 ts salt
  (The original recipe contains even 1,5 ts ground caraway seeds but I never in the least use it.)
• appr. 1,5 ts gluten
• 20 gr fresh yeast or 1 pkg (7 gr) dry yeast
• and a little ascorbic-acid

Part of the water you may replace with kefir and the sugar with honey if you want but I usually don't do it.

tbs = tablespoon
ts = teaspoon
pkg = package

Settings for breadmachine:
Menu 3
Loaf 2 pounds (baking time switches to 3h40')
Colour moderate or dark

A forrón megkenni a tetejét vízzel és bebugyolálni a kenyeret dolgokat Zsolttól tanultam, azt ebben az esetben sem szabad elfelejteni.