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This recipe on rye bread is my adaptation of my grandmothers recipe mixed with inspiration from a recipe I saw in a newspaper many years ago. It is a bit of a process but the end result is really worth it. You will need a sourdough.

Day 1

For the first day you will need:

sourdough

1,35 l (5.7 cups) water

3 tbs salt

350 g (0.77lb) wheat flour

700 g (1.54lb) rye flour

700 g (1.54lb) whole rye grain

Start by mixing the water and the sourdough, then add the rest of the ingredients and make sure everything is mixed well. Cover your dough and set it aside for 12-24 hours

Day 2

Now you will need:

1 dark malt beer

1 1/2 tbs maple syrup

300 g (0.66lb) whole rye grain

300 g (0.66lb) sunflower seeds

300 g (0.66lb) linseed

Mix the beer and syrup and add to the bowl of dough from "Day 1" let the fluid slowly seep into the dough while you measure out the rest of the ingredients. Mix these in and again make sure that everything is mixed well. Now if you know that you are going to be baking more of this soon take 4-5 tbs of the dough and place it in a container, sprinkle with a little salt and close with an air tight lid and place in the refrigerator. This will be your sourdough for next time. Put the dough in to your baking forms. I use two non-stick tins that has the dimensions: 30x11x10 cm. Set aside for 1-5 hours

It is time to bake! I use a regular oven at 180 Celsius and check the bread after 80 minutes and usually give it another ten minutes. It must make a hollow sound when you tap the bottom of the bread. Let it cool before you cut and enjoy!

The final product:



Total

Ingredients sour dough 1,35 l (5.7 cups) water 3 tbs salt 300 g (0.66lb) wheat flour 700 g (1.54lb) rye flour 1 kg (2.2lb) whole rye grain 1 dark malt beer 1 1/2 tbs maple syrup 300 (0.66lb) g sunflower seeds 300 g (0.66lb) linseed

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Serves: 2 Loafs Preparation time: 30 minutes Cooking time: 90 minutes