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Rye Bread IIII

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

Ingredients for Rye Bread IIII

Hot water
1dlButtermilk
1tspSalt
100gCracked rye kernels
2dlLukewarm water
25gYeast
300gWholemeal rye flour
300gSifting or rugsigtemel

Instructions for Rye Bread IIII

To prepare the Rye Bread IIII recipe, please follow these instructions:

Preparation of leaven: Ingredients stirred together in a bowl and cover with plastic film or aluminum foil.
The bowl should preferably be at 25-30 degrees (by the lighthouse, on top of the fridge or next to a heat pipe) 2 day.
Surdejen is fully developed, when it has been given a golden Sheen and smells sour.
If surdejen is not to be used, when it is finished, it can be stored for a few days in the fridge.

Preparation of dough: Water, buttermilk and sourdough stirred together in a bowl.
Salt, grains and rye flour is stirred in.
A damp Tea towel over the bowl, and dough be made to uplift 8-10 hours in a warm place.
Sifting or rugsigtemel stir in ad a couple of times.
The dough must not be too fast, it should be quite sticky.
A form (approx. 1 ½ l) greased with margarine. The dough is formed into a loaf of bread and put it in the mold.
A damp dishcloth passed.
The dough after raising a warm place 1-2 hours.
The bread brushed with hot water and pricked with a fork or scratched with a sharp knife.

Baking: the oven is heated to 220 degrees.
A heat-proof Bowl with water in the bottom of the oven. The bread baked on the bottom ovnribbe.

Bagetemperatur and baking time: electric oven: 10 minutes at 220 degrees and approx. 30 minutes at 200 degrees.
Convection oven: 10 minutes at 180 degrees and approx. 30 minutes at 160 degrees.
Gas oven: 10 minutes at step 5 and approx. 30 minutes at step 4.
A piece of plastic film or a damp Tea towel to be laid over the bread, while it cools on the baking stone, so it is easier to cut when it gets cold.

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