Rye bread I

Name: Rye bread I
Yield: 2 bread
Ingredients: 1 Maltøl; 10 dl Water; 150 g Flax seed; 150 g Sunflower kernels; 2 tbsp Salt; 2 tbsp Sugar; 2 dl Sourdough; 400 g Wholemeal rye flour; 400 g Wheat flour; 700 g Cracked rye kernels

Bread, buns & biscuits

Cook time: 0 min.
Servings: 2 bread

Ingredients for Rye bread I

1		Maltøl
10	dl	Water
150	g	Flax seed
150	g	Sunflower kernels
2	tbsp	Salt
2	tbsp	Sugar
2	dl	Sourdough
400	g	Wholemeal rye flour
400	g	Wheat flour
700	g	Cracked 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.

Rye bread I

Ingredients for Rye bread I

Instructions for Rye bread I

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