Claus' Rye bread

Name: Claus' Rye bread
Yield: 3 bread
Ingredients: Sourdough; 1 l Lukewarm water; 100 g Oatmeal; 2 tsp Salt; 2 tbsp Sugar; 200 g Sesame seeds; 300 g Flax seed; 300 g Sunflower kernels; 4 dl Buttermilk; 400 g Wholemeal rye flour; 500 g Cracked rye kernels; 6 dl Water; 600 g Wheat flour

Bread, buns & biscuits

Cook time: 0 min.
Servings: 3 bread

Ingredients for Claus' Rye bread

		Sourdough
1	l	Lukewarm water
100	g	Oatmeal
2	tsp	Salt
2	tbsp	Sugar
200	g	Sesame seeds
300	g	Flax seed
300	g	Sunflower kernels
4	dl	Buttermilk
400	g	Wholemeal rye flour
500	g	Cracked rye kernels
6	dl	Water
600	g	Wheat flour

Instructions for Claus' Rye bread

To prepare the Claus' Rye bread recipe, please follow these instructions:

sourdough:
Stir the ingredients together and allow it to stand at room temperature for 2 days. (Only made the first time to bake the bread).

Dej 1:
Stir the ingredients together. Leave it open at room temperature for approx. 12 hours. Remember to take 3-5 dl for the next baking, which is stored in a refrigerator (5 C).

loaf:
Dough 1 and rye bread dough are combined into a thick "porridge" and come in 3 large (oiled) rye bread. Covered by tea towels and standing 5-8 hours (or overnight).

Brush with water and dot with fork. Bake at 275 C for 5 minutes, then at 175 C for 1½ hours on the bottom oven rib.

Take out the molds and pack in damp cloths. Cool on the grid.

Store in household bags.

tips:
3 big breads

Claus' Rye bread

Ingredients for Claus' Rye bread

Instructions for Claus' Rye bread

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