Fast-rising rye bread

- Difficulty: Medium

- Prep time: 4

- Serves: 6 Serves

- Cost: Low

- Note: Try it toasted, with Cantabrian anchovies and Isigny butter


  • 400 g flour type 2
  • 100 g rye flour
  • 1 tablespoon of linseed
  • 1 tablespoon of sunflower seeds
  • 1 tablespoon of cumin seeds
  • 1 tablespoon of rice malt
  • 1 sachet of dry brewer’s yeast
  • 3 tablespoons of extra virgin olive oil
  • 300 g of water



Today Timo e Lenticchie prepared for Faribon this fast-rising rye bread. Rye bread is a typical bread of the Dolomites, its dark color and strong flavor is given by the grains of rye. This bread is rich in beneficial properties for example lowers "bad" cholesterol in the blood and is rich in fibers so it improves intestinal transit.

Let’s find out now the procedure:

- Grind rye and wheat with Faribon as to obtain the flour needed. 

- Mix the two flours in a mixer and meanwhile dissolve the yeast in a little warm water together with the malt.

- Start the machine with the hook for kneading and slowly begins to pour the water by absorbing. Then add the seeds, the oil; when the dough is crowned, also add the salt making it fall on the walls of the mixer.

- When the dough is well framed, transfer it to the floured pastry board, make three rounds of folds and place the dough in a bowl oiled and well closed. Let the loaf rest in the heat, for example inside the oven.

- After 40 minutes remove the loaf and make three rounds of folds again, raise the loaves 40 minutes and repeat it and fold it one last time.

- After 40 minutes, put in a bread mold or a leavening basket, cover well and put back in the heat for an hour and a half or two, until it doubles in volume

- If it is already in the mold you can switch to cooking, if you put it in a leavening basket you have to flip it on the baking tray.

- Heat the oven to 250 º. Dust the bread with semolina, make the cuts you prefer with a knife. 

- When the oven is hot, insert a small pan with water resting on the bottom.

- Put the bread in and cook it for 10 minutes at 250 degrees static, then lower to 230  degrees for another 10 minutes and then to 200 degrees for another ten minutes.

- The last 5 minutes Check the oven door to get the steam out.

- Bake the bread and let it dry on a grate.

- Store it in a paper bag and serve it any way you want!


Here you will find our guide to cereals and our article on rye.