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Coiled Light Rye Bread

Light Rye Bread

This recipe is from Breads from the California Culinary Institute.  The bread is called Schneckenbrot in its home territory of Germany’s Black Forest because it resembles a snail.  It does not have a heavy rye flavor.  Makes two loaf coils or 16 roll coils.  See Beginning Bread for detailed directions.

  • 2 c warm water
  • 2 T yeast
  • 1 T agave nectar or sugar
  • 1-1/2 t salt
  • 2 T oil
  • 1-1/2 c rye flour
  • ~ 4 c white flour

Knead it all together.  Let rise 1 hour.  Form into coils.  Take either 1/2 or 1/16 of the dough and roll it with your hands into a snake shape, then coil it up and place it on a baking sheet.  Let loaf rise 45-60 min; let rolls rise just while you preheat the oven.

Bake loaves at 375 for 40-50 min (to 200 degrees internal temperature).  Or bake rolls at 400 for 12-13 min.


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