Lars' Old School Rugbread - Whole grain with sourdough

Ingredients for Lars' Old School Rugbread - Whole grain with sourdough

Instructions for Lars' Old School Rugbread - Whole grain with sourdough

To prepare the Lars' Old School Rugbread - Whole grain with sourdough recipe, please follow these instructions:

Manufacture of rye bread
First day: kneading, raising - 5 minutes of work
The sourdough and salt dissolve in lukewarm water.
The rugmeat is weighed off and about half pasted into a smooth porridge.
The remaining flour is stirred into a dry dough.
The dew is covered with a dish that is soaked with warm water and then twisted.
The dough should be upright for 12 to 24 hours at room temperature.

Second day: kneading, molding, baking - 15 minutes of work
Add the water to the dough that is stirred for a smooth porridge.
Weigh all the kernels by adding the cream, which is stirred for a smooth dough.
Caution !! Place 500 g of dough in a plastic container for use in the refrigerator for use in the next baking.
The dough is divided between two large rye bread lubricated with liquid margarine and covered with the slightly damp dish.
The dough must be raised for up to 4 hours at room temperature or until the dough is raised to the edge of the mold, but at least 2.5 hours.
Just before the bread comes into the oven, 2 x 6 holes should be dotted on the surface of the dough with a fork.
The rye bread is baked for 75 minutes at 180 degrees.
After baking, take the rye bread immediately out of the molds and place it with a bottom on a grate where they cool down at room temperature.

Manufacture of sourdough
It is only prepared for the first time, baked a few days in advance. Other recipes can easily be used.
Dissolve yeast in yogurt.
Stir the rye flour and sprinkle the dough with salt.
The dough is covered with household film - dot a few holes.
Set for 3-4 days - stirring occasionally. Is then ready for use.
Between the bins, the broom is stored in the refrigerator in a plastic container, with room to grow slightly. The sourdough is best between 5 days and 6 weeks after the last baking.

tips:
Taste and consistency: This classic whole-grain bread has a firm and juicy consistency. It is perfect for Danish lunch and daily bread for adults and children of all ages. The crust is relatively thin and stays crisp for a couple of days after baking. A similar good taste and consistency should be looked after in bakers or supermarkets. Taste and consistency reaches its peak 1 after about a day after baking. Simple and easy: In this bread only flour, kernels, salt, water are used - nothing else. No special baking experience is required if you follow this recipe and procedure. After a few times it is possible to remember the recipe and the procedure in the head. Healthy: This bread is rich in vitamins, minerals and dietary fiber and belongs to the healthiest basic products in the kitchen. Functionally: The bread stays fresh for a week. The bread is frozen and cut after a few hours. The procedure has been tested more than 100 times and has not failed in the 4 years I have baked these rye bread regularly. Tips and facts Good quality requires time (minimum 17 hours), but not working time (only about 20 minutes). A few examples of useful bakery routines are available on daytime: the first day is celebrated at 20:00, the second day is served at 9 am and baked at 12 - finish at 14 afternoon / evening: the first day is celebrated at 20:00, the second day is served at 17.30 and baked at 21:30 - Finished at 22.30 1 day: the first day is celebrated at 7 and 19 and baked at 22.30 - finished at 24 A large knee dish for hand kneading is advisable. It requires some muscle strength to touch the dough in the hand. Otherwise, use a kitchen machine for the kneading. Advantageously, you can acquire a sourdough from other rye bread makers. The vast majority of rye bread can be used for this bread. Already the first generation of the rye bread tastes really good, but the sourdough is my experience first really stable in terms of raising and taste / acidity after 3 to 5 generations / bakings, whether made from the bottom or from elsewhere. Better produce produces better bread. At least use a good / tasteful (organic) rye flour. The dryness of the dough fluctuates in relation to the flour's milk and the moisture content of the flour. If the dough is impossible to stir then add a little extra water. If the dough is not or almost not raised on the 2nd day add 15 g of yeast to the dough. The shape of the bread depends on the shape. Large shape gives rectangular bread. I use a medium sized shape that gives more square discs. Just after the dough has come into the molds, you can optionally sprinkle a close layer of sesame seeds on the surface of the bread. Longer baking times will provide thicker crust, if desired. The bread can be frozen. It must be freeze and dissolve at room temperature, possibly in half bread depending on consumption. The bread is stored in a bag of paper or a non-stick plastic bag and can remain juicy and non-friable for at least one week, whether the bread is freshly baked or thawed.