January 28, 2013 - 10:00am
Scandinavian Rye
Ingredients:
- Whole grain
- 150g whole grains
- Feel free to combine different sorts: wheat, rye, barley, spelt
- Dough
- 450 g water
- 150g sourdough
- 5g fresh yeast
- 10g honey
- 10g malt syrup
- Seeds and the alike
- Sunflower seeds, pumpkin seeds, flax seeds, sesame seeds
Just a small handful - 150g stale bread
- 25g salt
- 600g flour
- 300g rye
- 50g semolina or durum
- 250 other flour
- Graham
- Spelt
- Wheat
Put the dough in a greased container and cover it up with a wet tablecloth. Leave it to proof for at least 12 hours i the fridge. I usually just leave mine over night.When proofed, put it in a 3 litre bread baking pan. Sprinkle oatmeal, seeds or nothing at all on top of it and score it. Cover the pan up with a wet tablecloth and leave it to rise at room temperature until it has risen to fill the pan completely - this process usually takes up to a couple of hours.Bake at 180 degrees celcius. Bake for two hours, gently remove the baking pan and put the loaf in for another half an hour.
Leave it to cool on a tray and keep your fingers to yourself until the next day.