Rye bread and sourdough

Ingredients for Rye bread and sourdough

Instructions for Rye bread and sourdough

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

Sourdough: Dissolve yeast in yogurt Tubes rugmelet Sprinkle dough with salt Dough covered with cling film-prick a few holes. Be made warm 3-4 days-touched by and through. Is then ready for use.

Rye bread: day 1.
Surdejen mixed with the other ingredients. Be made warm covered with a wet wrung out dishcloth or a lid approx. 24 hours.

Day 2: Fordejen is stirred with water, linseeds, sesame seeds, wheat flour and rye flour. Showers in 2 rye bread molds-REMEMBER to take 1-1 ½ DL. FROM THE SOURDOUGH. The dough with water and smoothed by scratches. Raises the bar covered with a wrung-out Tea towel for about 4-6 hours.

Bake on the lower Groove: 190 degrees c. alm. oven, 2 hours.

Rugbrødene flips out of the molds and stand overnight on wire rack wrapped in a cloth.

Loaves can be frozen once they've been going overnight.

Tips:
The long hævetid Governors bread a special strong taste and a cooler Bendy-man vehicles depending on the bread.