Hede rye bread (Heidebrot)

Ingredients for Hede rye bread (Heidebrot)

Instructions for Hede rye bread (Heidebrot)

To prepare the Hede rye bread (Heidebrot) recipe, please follow these instructions:

The yeast is dissolved in 1/4 of the buttermilk. The rest of the buttermilk is lounged to 35 ° C.
Mix with yeast mix.

With a hand-knife at the lowest revolutions, mix a flour, salt, vinegar, lemon juice and coriander or cumin sauce into a bowl bowl. Make a dip in the flour mixture (like a volcano) and add the warm yeast / buttermilk mixture.
At the lowest torque 1, mix the dough for a couple of minutes, then raise the rotations to the maximum. The dough is mixed about 10 minutes.

The dough rests in a warm place for 20 minutes, covered with a dish

Eat the dough for 3-5 minutes on a flour-plated table, the bread is shaped into a sphere.

Cover the bread and allow it to adhere for 20 minutes or until the bread is raised to double size.

The bread is cut with a grid pattern and placed in the middle of a preheated oven

Cooking times: General. Oven: 10 min 250 ° C, then 50 min 200 ° C
Heat air: 10 min 200 ° C, then 50 min 170 ° C
Gas oven: 10 min level 4-6, then 50 min level 2-3 (use an oven thermometer)

See also "Skippers Hede rye bread"