Recipe detail

Pastry Rye bread

31. 8. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Czech

Program steps

  • Preheating:
  • 150 °C

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10 n
time icon 30 s
probe icon 100 ml
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
rye flour 250 g
plain wheat flour 200 g
milk 3.5% 170 ml
water 170 ml
dried baker's yeast 7 g
salt 3 g
coriander seeds 2 g

Nutrition and allergens

Allergens: 1, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 160.8 kJ
Carbohydrate 32.7 g
Fat 0.7 g
Protein 4 g
Water 0 g


Mix both flours and make a well in the middle.
Pour yeast into the well and cover with lukewarm milk.
Add salt, not directly to the yeast, but around the flour together with all the cumin.
Mix while gradually adding water to a soft, smooth, elastic dough, it is possible that we will not use all the water.
Let it rise until doubled in size.
Knead again and shape into an oval or round shape. Place the loaf on a floured baking sheet or baking paper and let it rise again until it doubles in volume.
Place in a preheated convection oven and bake according to the program.
When you tap the underside of the bread after baking, it should make a hollow sound.

Recommended accessories

Aluminium baking sheet perforated

Aluminium baking sheet perforated