Michaels rye bread

Ingredients for Michaels rye bread

Instructions for Michaels rye bread

To prepare the Michaels rye bread recipe, please follow these instructions:

The rug is made over 2 days and can be eaten the following day. Total 3 days.
Day 1: Sour cream, buttermilk, 2 dl water, rye flour and wheat flour stir well together. Condense like thin oatmeal. The dough sprinkles with salt (prevents skin formation) and is covered. Set aside for lifting 24 hours. Preferably cool.
In another bowl, mix cores with 3.5 dl of water. Covered and stands and pulls to the next day.
Day 2: The dough is stirred and approx. 2 dl of dough is taken to saucepan. The remaining dough is stirred with cores + the water from here as well as grains, seeds and rye flakes. Poured into a mold and set for raising. After 4-6 hours, put the mold in a cold oven. The oven is turned on at 170 degrees and the bread is baked for 2.5 hours.
The bread is taken out of the oven and after a short cooling it is taken out of the mold and put in the oven for 30-40 minutes again in the oven.
The bread is taken out again and cooled to hand heat on a baker. The bread is packed into household film and set again for cooling.
The next day the bread can be eaten.