Rye bread with leaven II

Ingredients for Rye bread with leaven II

Instructions for Rye bread with leaven II

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

Surdejen is stirred with buttermilk, salt and sauces suit. 200 g 200 g rye flour, grains, 500. g. plain flour and 2.5 dl lukewarm water is stirred in.
The dough should stand covered at room temperature for 24 hours.

400 g rye flour, 100 g. cores and 2.5 dl. lukewarm water is stirred into the Dough in shape. (there is one large and one small form), if applicable, to lubricate the form and remember to take sourdough from for next time. Loaves pricked with a fork and rest 2 hours.

Before the loaves in the oven brushed with a mixture of oil and water. Bake at 170 degrees in the middle of the oven for 2-2 ½ hours. swabbed again when they are finished.