Gitte's home-baked, juicy kernel bread

Ingredients for Gitte's home-baked, juicy kernel bread

Instructions for Gitte's home-baked, juicy kernel bread

To prepare the Gitte's home-baked, juicy kernel bread recipe, please follow these instructions:

sourdough:
Stir the ingredients together and allow it to stand at room temperature for 2 days. (Only made the first time to bake the bread).

Dej 1:
Stir the ingredients together. Leave it open at room temperature for approx. 12 hours. Remember to take 3-5 dl for the next baking, which is stored in a refrigerator (5 C).

loaf:
Dough 1 and rye bread dough are combined into a thick "porridge" and come in 3 large (oiled) rye bread. Covered by tea towels and standing 5-8 hours (or overnight).

Brush with water and dot with fork. Bake at 275 C for 5 minutes, then at 175 C for 1½ hours on the bottom oven rib.

Take out the molds and pack in damp cloths. Cool on the grid.

Store in household bags.

tips:
3 big breads