Rye bread

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I am trying to avoid white bread and have developed this rye bread which contains very little wheat flour but is full of rye flour and healthy seeds. I also add some form of dried, chopped sea greens.

Day 1:

Dissolve 2 dl sourdough in 1,5 l lukewarm water. Add 1 kg of broken rye kernels, 300 g coarse rye flour and 150 g wheat flour and mix thoroughly. Cover and leave to raise for 12-24 hours.

Day 2:

Add 6,6 dl dark beer, for example stout, and 400 g rye flour and mix well. Put 2 dl of the dough in a small container, cover with 4 tsp salt and a lid, and refrigerate to use as sour dough next time. Then add 200 g coarse barley flour, 300 g coarse oats, a total of 500 g mixed seeds such as for example sunflower, sesame, buckwheat and chia seeds, and two handfuls dried sea greens. Mix well, place in two baking tins of 3 litres each, baste with olive oil, cover with cling film and leave to raise for four to six hours or more if needed.

Bake for 30 minutes at 100 C, then at 180 C for 1,5 hours or until the breads can be easily turned out of the tins. Then bake the breads, bottom up, for another half hour, switch off the oven and leave the breads inside to cool off.

Keep wrapped in baking paper in plastic bags. I usually halve the breads and freeze them.