0.8 litres of water
500 g whole and cut rye grain, approx 50:50
1 l “Hvidtol” (dark, sweet, low-alcoholic, top fermented beer)
2 tablespoons of salt
A small measure of dark treacle/syrup (to be fair to the Swedes after just having denounced their rye bread: I do prefer the malted dark syrup made by Sockerbolaget,
100 g sunflower seeds
500 g wheat flour
500 g rye flour
200 g sour dough.
Take a LARGE bowl, volume approximately 5 litres. Pour in the boiling water, add the grain and let the mix cool to room temperature. Pour in the beer, add salt, treacle, sour dough and sunflower seeds. Mix well. Add wheat and rye flour and mix thoroughly. Cover with a cloth and leave overnight at room temperature.
TIP: Put a chopping board or the like on top of the bowl and then cover with the cloth — that'll keep the dough away from the cloth if it decides to outgrow the bowl. It is decidedly not funny to try to separate cloth from over-grown half-finished dough… /biggrin.gif’ class=’bbc_emoticon’ alt=’:lol:’ />
A bit of freeze dried yeast, say ½-1 teaspoon.<br />
1000 g rye flour<br />
Add the water. Add yeast as well if the mix haven't risen up to somewhere near the chopping board level. Also, the mix should look as if there has been some bubbling going on during the night caused by the CO2 produced by yeast and bacteria in the sour dough. If it doesn't look that way add a wee bit of yeast.</p>
<p>Mix. Add the rye flour and mix really, really well (it's rather heavy going and there's invariably a “clump” of flour hiding somewhere). Do NOT try to knead the dough ,,,,,it is far too wet and “mushy” for that and ends as a disaster half way up your arms.</p>
<p>IMPORTANT: Take out 200 g as sour dough for the next time you want to make ryebread. Put it into a container which protects against light, cover with salt, cap tightly and keep in the back corner of the fridge.</p>
<p>Distribute into 3-4 baking forms of 1-1.5 liter . “Mash” it well into the forms, trying to avoid air cavities they'll just end up as holes in the bread. Cover up and leave on the table for two hours.</p>
<p>Bake for 90 minutes at 180°C. To conserve some energy, it's fine to start in a cold oven. Take the loaves out of the forms, put them back into the oven and bake for a further 10-20 minutes to add a crust. When finished, the loaves sound hollow when you tap on the bottom with a knuckle (take care, they are hot…). <img src=)
/biggrin.gif’ class=’bbc_emoticon’ alt=’:lol:’ />