Delicious rye bread that will stay freah for a long time.
Forb. tid 30 minuttermin
Tilb. tid 1 timet15 minuttermin
Raise time 1 timet15 minuttermin
Samlet tid 3 timert
Antal 2big loafs
Ingredienser
200gcracked rye kernels
470gwater
900gwater
20gfresh yeast, (can be omitted if your sourdough is very active)
25gsalt
300gsourdough
130gsunflower seeds
130glinseeds
20gmalt flour
550gwhole grain rye flour
130gwhole grain wheat flour
260gall pourpose flour
Sprinkle with:
Sesame seeds
Sådan gør du
Boil the cracked rye kernels and 470 g water in a pot for 10 minutes until all water is absorbed. Remove from the heat and let them cool off.
Put 930 g water in a bowl (I use the bowl from the mixer as the dough has to be kneaded for a long time). Dissolve the yeast in the water and add salt and sourdough. Mix it all together and add the rest of the ingredients as well as the kernels from the pot. Knead for 15 minuts.
Let the dough rest in the bowl for 15 minuts.
Butter up two loaf pans (30x10 cm) and divide the dough in the pans. Use a wet spatula to even out the top. Sprinkle with sesame seeds.
Let the breads raise to double size on the kitchen counter. It should take about an hour. Longer if you only use sourdogh.
Preheat the oven to 250 degrees celcius. Put a baking pan in the bottom of the oven.
Put the bread tins in the hot oven. Turn down the heat to 220 degrees celsius and pour 2 dl of water in the baking pan to make steam in the oven. Bake the bread for approx. 1 hour and 15 minuts. Measure the temperatur in the middle of the loafs, they should be 96 degrees celcius in the middle in order to be done.
Let the bread rest in the pan for 5 minuts before turning them out on a wire rack to let them cool completely before cutting them.