Preparation: 10 minutes preparation 120 minutes proofing
Cooking time: 25-35 minutes at 200/220°C


  • Mix to prepare rye bread
  • 1 bag of Spadoni yeast (or 15 g fresh yeast);
  • 25 g extra-virgin olive oil
  • 280-300 ml water


PREPARATION (KNEADING BY HAND, OR WITH A DOUGH HOOK IN A MIXER): pour the Rye Bread Mix into a bowl (or into the mixer). Add: the fresh yeast, 25 g of oil (3 tablespoons) and 280-300 ml of water at around 22°C, and mix until you have a soft, smooth dough with no lumps. Leave the dough to rest until it has doubled in volume, for 45/60 minutes, covered with a damp cotton cloth (or cling film). Divide the dough into 3 pieces weighing around 270 g. Make buns or little loaves and put them in loaf tins (or in an approx. 20×13 cm aluminium tray, or directly on the lightly greased baking tray), covered with a damp cloth, and leave to rise for another 60/90 minutes, until they have doubled in volume. Bake the bread at 200/220°C for 25/35 minutes, taking care not to burn the crust. Take out of the oven, remove from the baking tins, and bake for a further 10 minutes directly on the oven rack. Leave to cool before cutting into slices.

PREPARATION (KNEADING WITH A BREAD MACHINE): with the machine turned off, take out the kneading tank and place it on a work surface to weigh the ingredients. Pour the ingredients into the tank in this order: the yeast, the Rye Bread Mix, 25 g of oil (3 tablespoons) and 290-310 ml of cold water. Put the tank back into the machine, close the lid, and activate the basic programme (3 hours/3 hours and 20 minutes including cooking time).

Rye Bread recipes