Rye bread

1. Mix the water, oil, salt and yeast in a bowl and stir until it dissolves. Add the flour and mix with your hands or a food processor for 8 minutes.

2. Pour the mixture into the mould using a spatula, flatten the top and cover with a cloth. Leave to rise for between 1 and 2 hours in a warm place until the dough almost reaches the edge of the mould. Carefully brush the top of the loaf with the milk and sprinkle with the rye flakes.

3. Bake in the oven, pre-heated to 200°C, for 10 minutes. *With the sandwich bread 28 cm 15 min.

4. Reduce the temperature to 180°C and continue to bake for 20 minutes. Remove from the oven, turn out and leave to cool on a rack. *With the sandwich bread 28 cm 20-25 min.

Tips:

Cover the bread with a cloth so that the temperature is concentrated and it rises more quickly. Any draught of air will make it more difficult for the bread to rise.

To speed things up, put the covered bread in the oven, pre-heated to 50°C, and leave it to rise. This will make it take 30 minutes less.

You can brush the top of the bread with a beaten egg, but if it browns too much during cooking, cover it with baking paper.

If the bread is too white and you like it with a crunchier crust, you can turn it out and bake it for another 5 to 10 minutes, until the sides of the loaf have browned. 

1. Baja la temperatura del horno a 180ºC y sigue con la cocción durante 20 minutos. *Para el molde de 28cm, dejarlo entre 20-25 min. Retira del horno, desmoldea y deja enfriar sobre una rejilla.
   
   
   
   Consejos:
   
   
   Cubre el pan con un trapo para que se concentre la temperatura y suba más rápidamente. La corriente de aire es perjudicial para que el pan suba con facilidad.
   
   
   Para ir más rápido, fermentar el pan tapado en el horno precalentado a 50ºC. El tiempo se reducirá a unos 30 minutos.
   
   
   La superfície del pan se puede pintar con un huevo batido, pero si durante la cocción se dora demasiado, cúbrelo con papel de horno.