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1 |
Liquids
(room temperature) Eggs + Water |
280g
(280ml,1 ⅛ cup) 2 Medium Eggs + Water |
Put eggs in the measuring cup first, and then add water to the required weight or volume.
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2 |
Olive Oil
(TBSP) |
1 ¾ TBSP |
Can be substituted by other vegetable oils. TBSP: tablespoon
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3 |
Honey
(room temperature) |
2 TBSP |
Refer to Tip #5 below.
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4 |
Salt
(tsp) |
1 ¼ tsp |
tsp: teaspoon.
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5 |
Dark rye flour
(uniformly cover liquids) |
83g
(⅔ cup) |
Better Measure by grams.Refer to Tip #4 below.
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6 |
Whole Wheat Flour
(uniformly cover liquids) |
340g
(2 ⅜ cup) |
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7 |
Instant Dry Yeast
(no contact with liquids) |
1 ½ tsp
(4.5g) |
Make a small indentation on flour to hold yeast.
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