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Eva brown bread with Sourdough

Bread, buns & biscuits
Cook time: 0 min.
Servings: 1 bread

Ingredients for Eva brown bread with Sourdough

0.5 tbsp Salt
1 l Lukewarm water
1.5-2 dl Sourdough from the last baking
500 g Rye kernels
60 g Flax seed
600 g Rye flour

Instructions for Eva brown bread with Sourdough

To prepare the Eva brown bread with Sourdough recipe, please follow these instructions:

1. day
The dough, which is a "soft mass", stir 10 mrn. with the mixer (or el-whips). Stand covered at room temperature until the next day.

2. day
2 dl. the dough is taken from for the next baking, sprinkle ½ tbsp. Salt coarse salt over.
Be made cool. (= sourdough).
The rest of the batter is poured in a rye bread form, press lightly together and pricked with a fork.

Bake: 2 hours at 175 degrees c. alm. oven on the bottom Groove.
Then turn off the heat. The bread taken out of the mold and placed on the baking plate, then put back in the oven to get 1 hour after heating.
The bread is taken out of the oven, brush with oil on the crust and then packed into a tea towel for the next day.

Sourdough can hold approximately 1 month in the refrigerator.

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