Rye bread

Name: Rye bread
Yield: 12 servings
Ingredients: 5 g yeast; 200 ml Hot water (40 Degrees); 100 g coarse rye flour; 1 tsp coarse salt; 1 sourdough; 1 litre Hot water (40 Degrees); ½ litre buttermilk; 1000 g coarse rye flour; 500 g rye kernels; 1 tbsp syrup; 2 tbsp coarse salt; 500 g Cracked rye kernels; ½ litre Boiling water; 20 g yeast; 1 tbsp water; 500 g coarse rye flour

Bake your own delicious and wholesome rye bread from scratch. it's really worth the effort!

Ingredients

Day 1

Yeast	5 g
Hot water (40 Degrees)	200 ml
Coarse rye flour	100 g
Coarse salt	1 tsp

Day 3

Sourdough	1
Hot water (40 Degrees)	1 litre
Buttermilk	½ litre
Coarse rye flour	1000 g
Rye kernels	500 g
Syrup	1 tbsp
Coarse salt	2 tbsp

Day 4 Dough Done

Cracked rye kernels	500 g
Boiling water	½ litre
Yeast	20 g
Water	1 tbsp
Coarse rye flour	500 g

Instructions

Step 1

Day 1 - Sourdough Stir the yeast into the water. Add rye flour and salt - mix well together. Pour it into a tall, narrow container and leave covered with a lid or aluminum foil in a temperature of about 25 ° for 48-60 hours. The sourdough must change colour to light golden.

Step 2

3rd day - Basic day Stir the sourdough into the water in a large bowl. Add the rest of the ingredients, stirring well. Leave it covered at room temperature for approximately 24 hours.

Step 3

4th day - Finished dough part 1 Put the cracked rye kernels into a large bowl and add the boiling water while stirring, allowing them to soak up the water. Mix the yeast with 1 tablespoon water. First stir the kernels into the dough. Then add the stirred yeast and rye flour. Stir the finished dough well (take 400 g for fresh sourdough).

Step 4

4th day - Finished dough part 2 Divide the rest of the dough into 2 greased rye bread tins (2½ litre size). Cover the tins with baking paper and let the dough rise at room temperature for approximately 2 hours. Bake the breads, still with baking paper, at the bottom of the oven.

Step 5

4th day - Finished dough part 3 Put the rye bread into a cold oven set at 200 ° for approximately 1 hour 45 minutes. Turn off the oven and leave the bread in the oven for approximately 15 minutes - traditional oven. Remove the baking paper after approximately 1 hour 45 minutes. Turn off the oven and "finish" the breads in the heat for approximately 15 minutes. Turn the freshly baked rye bread out of the tins and let cool on a baking rack.