This rye bread is made in our family. To make the bread it is necessary
to have a leaven made this way:
- 4 decilitres coarse rye flour
- 3 decilitres buttermilk
- ½ teaspoon salt.
All the ingredients are mixed together in a bowl, and is left at
kitchen temperature for three days covered with a piece of cloth.
The rye bread is made over several days.
- 300 g leaven
- 9 decilitres lukewarm water
- 2 spoonful sea-salt
- 200 g flour
- 375 g rye flour
- 375 g cracked rye grain
Leaven and salt are dissolved in the water.
Flour, rye flour and the cracked rye grain are mixed in.
The dough is mixed and is put away for the night for rise covered by a
piece of cloth.
- 1 bottle of dark beer
- 1 spoonful honey
- 200 g cracked rye grain
- 300 g flax seed
- 300 g sunflower seed
At fist the dark beer is added, so it slowly can percolate in the dough.
Honey is mixed in the dough.
The cracked rye grain, flaxseed, sunflower seed are added.
The dough is mixed and put away for rising (covered by a piece of cloth)
for at least 5 hours.
Take 300 g of the dough as leaven (can be saved in the refrigerator until
next time you bake bread)
The dough is put into forms and rise for at least 3 hours.
The breads are baked at least 1 hour and 15 minutes at 200 degrees
When the bread has finished baking take them out of the oven and cover
them with a wet piece of cloth and let them lye until next morning.