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Bob's Hearty Peasant Rye Bread

  • One measure of red wheat (about 2 cups)
  • One measure of Rye grain (about 2 cups)
  • About 1 tsp yeast
  • Sugar
  • Water
  • Salt
  • Extra virgin olive oil
Grind the red wheat in a grain grinder or blender until it becomes flour. Grind the rye grain into rye flour the same manner as with the red wheat.

Set your yeast to rise up (about 1 teaspoon) in a little lukewarm water, with some sugar. When the yeast becomes a sponge, mix it into the red wheat (wheat only) with added water, then knead it for a minute or two. Put the wheat dough into a deep pan and add in the rye flour. Knead again and keep adding water until it is a wet dough.

Add salt and extra virgin olive oil. Knead the wet dough with one hand in the deep pan.

Pour/place the dough into oiled bread pans and let rise with love and patience in a warm location (about a third). Bake in the oven at 375°F for about 1 hour.

The recipe will make one huge loaf or two small ones.

A last note: You must knead the wheat separate.... from both the rye and the olive oil!! This to give the gluten in the wheat flour maximum ability to rise up.

I have been making this bread for 20 years and it is an excellent, nourishing, hearty health food.

From: Robert Boske

Submitted by Tess M Nov 24, 2009 15 min 30 min 45 min
Recipe Rascal