Skippers Hede rye bread

Ingredients for Skippers Hede rye bread

Instructions for Skippers Hede rye bread

To prepare the Skippers Hede rye bread recipe, please follow these instructions:

Remark; Rye bread is in my book made with 100% rye flour and this flour mix works!

The yeast dissolves in ¼ of the buttermilk as well as Honey, rest for 10-15 minutes when it bubbles the mixture is ready.
¾ of the buttermilk lunes slowly to ankle heat, (ie a drop of buttermilk on the ankle does not feel hot nor cold). Mix with yeast mix.

With a hand-knife at the lowest revolutions (1), mix the flour, salt, vinegar, lemon juice and coriander or 'offended' cumin in a stir bowl.
Make a dip in the flour (like a volcano) and add the warm yeast / buttermilk mixture.
Again at the lowest turning torque (1), mix the mix for a couple of minutes - if hand-knocker pulls the hand mixer upwards to maximum. The dough mixes around 10 minutes (it is a very wet dough - reminds a little of the window kit).
Mix time is important when you want to break Gluten In the flour, longer is better!

The dough rests in a warm place, covered with a dish for 20-25 minutes or until the dough is raised to double size.
The dough is kneaded / mixed again 5-10 minutes by:
1) Eat the dough on a flour-plated table with a scraper, the bread is shaped into a sphere - use a lot of extra flour, which can make the bread a bit dry.
Or ...
2) Scrape the dough into a loaf of bread lubricated with oil and a little flour (flour may be omitted).
With a scraper - and a blunt knife to clean the scraper - the bread is shaped so ½ of the height of the mold is filled and the bottom of the mold is covered, you do not have to worry if the dough is not broken, the dough is so wet it should Enough to flow and fill without leaving too many air holes in the final result.

Cover the bread and allow it to adhere for 20-25 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 a furnace thermometer, see the oven temperature)

Test the bread with a knitting needle after 40 minutes and then every 5 minutes. (In my oven, baking time is 40 min.)

Note: This bread has a slightly sour taste - like the baker's bread in the old days - Cut the best day after baking and stays uncovered for the next 3-4 days - with the cut side down on the cutting board.
Then the bread is wrapped in kitchen paper and in a freezer, the bread can last for 3-4 days.
Then it's slowly time to put the bread in the fridge, thus winning 2-3 days extra.

Note. If the crust is too hard for your small teeth, pack it in kitchen paper and plastic bag after the bread has cooled completely down ie. The day after baking. The same goes for rye bread you want to freeze.

Should you wait a whole day to try the taste? The answer is no, it is not yet possible to wait for so long, but the bread is easier to cut when it is completely cold approx. 1-2 hours after exit from the oven.

Tip. I prefer to use Bio products, but I have not emphasized the same as it affects the drawing points. Have tried "not bio bread" and personally I have trouble tasteing differences, but there are other reasons to use Bio ...

See also "Hede-rye bread (Heidebrot)" original recipe.