Rye breads.

This rye bread is made in our family. To make the bread it is necessary to have a leaven made this way:

Leaven:

  • 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.

Day one:

  • 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.

Day two:

  • 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 Celsius.

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.