Easy Healthy Rye Bread Recipe made in Invoq Oven | #InvoqChef Special

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose is more widely available.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast speeds up fermentation and is easier to use.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique flavor, while sugar is cost-effective.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: none

Fennel seeds provide a similar flavor profile.

Soak pumpkin seeds and rye kernels overnight.

Combine rye flour, soaked pumpkin seeds, and soaked rye kernels in a bowl.

Add water and malt syrup to the mixture.

Mix in the pre-ferment made from sourdough, flour, and water.

Ensure the mixture is very wet, resembling a batter.

Let the mixture proof for 3 to 12 hours until small holes appear in the dough.

Preheat the Invoq oven to 190 degrees Celsius in convection mode with 80% fan speed.

Bake the rye bread for about 1 hour, checking for a final bake time of 98 degrees Celsius with a thermometer probe.

Let the bread rest in the molds for a few hours before turning it out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens