Mini Danish rye bread in the Air Fryer
These mini Danish rye breads are perfect for anyone who wants a quick and easy way to make freshly baked bread. Baked in an air fryer, these small breads are both crispy on the outside and soft on the inside. Ideal for breakfast or as an accompaniment to meals.
Equipment
- 1 Air fryer
- 1 Mixing bowls
- 1 Measuring cup
- 1 Small loaf pan
Ingredients
- 250 g rye flour
- 100 g wheat flour
1 ½ tsp salt- 1 tsp sugar
- 1 tsp dry yeast
- 300 ml lukewarm water
- 50 g sunflower seeds
- 2 tbsp syrup
- 1 tbsp oil for greasing the tins
Instructions
- Mix 250 g rye flour, 100 g wheat flour, 1 1/2 tsp salt, 1 tsp sugar and 1 tsp dry yeast in a large bowl.
- Add 300 ml lukewarm water and 2 tbsp syrup and stir thoroughly until the dough is smooth.
- Add the 50 g sunflower seeds and stir the dough together well.
- Grease 4 small loaf tins with 1 tbsp oil for greasing the tins. Divide the dough between the 4 small greased loaf tins.Leave the dough to rise, covered, for 45–60 minutes at room temperature.
- Preheat the air fryer to 175 °C. (Preprogram, or let it run for a couple of minutes before cooking)
- Place the tins in the air fryer. Bake at 175 °C for 25–30 min – covered with foil for the first 15 min – until the core temperature reaches 96–98 °C.Start the online kitchen timer here
- Take the breads out of the air fryer and out of the tins, and let them cool on a wire rack.
Notes
- Check the bread along the way to prevent it from getting too dark.
- The bread's crumb and crust can vary depending on the air fryer model.
Nutrition
Calories: 422kcalCarbohydrates: 66gProtein: 11.2gFat: 9.7gSaturated fat: 0.9gSodium: 888mgFiber: 10.6gSugar: 10g
