Rye bread

Bake your own delicious and wholesome rye bread from scratch. it's really worth the effort!
Ingredients
Day 1
5 g
Yeast
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200 ml
Hot water (40 Degrees)
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100 g
Coarse rye flour
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1 tsp
Coarse salt
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Day 3
1
Sourdough
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1 litre
Hot water (40 Degrees)
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½ litre
Buttermilk
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1000 g
Coarse rye flour
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500 g
Rye kernels
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1 tbsp
Syrup
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2 tbsp
Coarse salt
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Day 4 Dough Done
500 g
Cracked rye kernels
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½ litre
Boiling water
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20 g
Yeast
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1 tbsp
Water
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500 g
Coarse rye flour
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Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Put the rye bread in freezer bags while still warm so it ""sets"" and is easier to cut.
