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Rye bread I

Bread, buns & biscuits
Cook time: 0 min.
Servings: 2 bread

Ingredients for Rye bread I

1Maltøl
10dlWater
150gFlax seed
150gSunflower kernels
2tbspSalt
2tbspSugar
2dlSourdough
400gWholemeal rye flour
400gWheat flour
700gCracked rye kernels

Instructions for Rye bread I

To prepare the Rye bread I recipe, please follow these instructions:

1st day:
Sourdough, rye kernels, water, wheat flour, salt, linseed and sunflower seeds are mixed together. The consistency must be quite fluid. Stands for 24 hours at room temperature.

2nd day: 1 portion of sourdough (about 2 dl.) Taken from. Malt, sugar and coarse rye flour are mixed in the mass. The consistency must be tough and thick like rice red. The entire mass is poured into 2 large lubricated molds and rises at room temperature for 6 hours. Cover the filled molds with a damp cloth to prevent drying out. The rye bread is spun with a fork el. like. Before putting them in the oven. Bake at 200 ° C for 2 hours.

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