• 12servings
  • 8minutes
  • 104calories

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Nutrition Info . . .

MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 tablespoon active dry yeast

  2. 1 cup warm water (105 to 115 degrees)

  3. 1 1/3 cups rye flour

  4. 1 1/3 cups all-purpose flour

  5. 1 teaspoon salt

  6. 1/3 cup rye meal (pumpernickel flour)

Instructions Jump to Ingredients ↑

  1. Sprinkle the yeast over the water in a small bowl. Set aside.

  2. Combine the rye flour with all-purpose flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough. Turn dough out onto a board floured with rye meal. Knead lightly, mixing in rye meal as needed. Shape dough into a fat roll, and cut into 12 sections. Roll each section into a ball; cover balls with a towel and let rise 20 minutes.

  3. Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets.

  4. On a floured board, roll out each ball into a flat round about 4 inches in diameter. Place rounds on prepared baking sheets and prick with a fork.

  5. Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.


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