Servings: 1 bread
Ingredients for Rye Bread IIII
|100||g||Cracked rye kernels|
|300||g||Wholemeal rye flour|
|300||g||Sifting 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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