Coarse Rugbread II

Ingredients for Coarse Rugbread II

Instructions for Coarse Rugbread II

To prepare the Coarse Rugbread II recipe, please follow these instructions:

Day 1: Bring red dough, water and 2 dl of buttermilk well together with wheat flour and rye flour. Salt is sprinkled over and the dough is set for swelling under a cloth. The dough raises best at 10-12 degrees.
Rinse coriander in a bowl of plenty of water and add to softening.

Day 2: Remove the dough easily and remove sourdough (about 2 dl) and place in the refrigerator.
The water is poured from the cores.
The dough is stirred with 1 dl of buttermilk, syrup and all the kernels and poured into a breadcrumb (3 l).
The dough raises at room temperature for 3-4 hours and the bread is then baked for 2 hours at 170 degrees.
The bread is taken out of the mold immediately and cools on the grate.
While the bread is still stuck, it is packed into household movies and stands (at least) until the next day.

tips:
By packing the loaf of bread you get the condensation penetrating the bread, making the bread very juicy and the crust soft.