Rye bread

Ingredients for Rye bread

Instructions for Rye bread

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

Day 1
1 1/2 liter lukewarm water mix with 3-5 tsp. Salt, as well as wheat flour, rye flour and sourdough (crust / top layer removed first) into a thickened porridge.
1 kg of kernels are observed with 1 malt beer and 1.7 dl of water. The carcasses bleed for 20-24 hours.

Day 2
The dough and the soaked kernels are mixed together. Take a mug of sourdough, sprinkle with salt and put in the fridge. (Available after one week)
Pour the dough into lubricated molds and brush with melted butter.
Bake for 1 hour at approx. 100 degrees and approx. 1 1/2 hour at 200 degrees.
While the loaves are warm, they are wrapped in dishcloths for the next day. Then they can be put in the breadbox / plastic bags / freezer.