Cookbook:Rye Bread

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Cookbook:Rye Bread Add to your Recipe Box I like this recipe Category Breads Suitable for a Vegetarian Cook time Prep time Serve Property Added by fooddude Added Jun 02 2010 - 10:42 Views 285 reads Recipe * 1500g rye flour * 1000g cracked rye seeds * 5 tablespoons salt * about 2L water * 300mL sour dough Preparation 1. Mix the salt with the rye flour in a big bowl. 2. Add 1.8L of water and mix it. 3. Mix in the sour dough. The result should be wet enough to flow very slowly. 4. Cover it with a cloth and let it rise for at 12-30 hours as convenient. Then add the cracked rye seeds. 5. If the resulting dough feels dry, add a bit of water. The result should be just dry enough to retain an approximate shape, but no drier. 6. Take out 300mL of dough for the next bread. 7. Butter 3 bread forms and put the dough into it, forcing it into all corners with a spoon. Then using a fork, make deep holes as close as you can all over the bread. 8. Let it rise for 5-10 hours, and then bake it for about 90 minutes at about 180C. 9. Let the bread cool for 15 minutes, and then tip them out to cool further on a table. Note that the bread is very difficult to cut for 2 hours or so after baking.