Rye bread 3

Yield: 1 Servings

Measure Ingredient
\N \N I (Sourdough):
⅓ litre Water
25 grams Yeast
½ teaspoon Honey
200 grams Rye Flour; (Coarse)
⅜ litre Water
500 grams Rye; Grains, Cracked/Cut
200 grams Wheat flour
½ litre Warm Water; (0.5 to 0.75)
\N \N (ca. 32C/90F)
2 teaspoons Salt
600 grams Rye flour
\N \N (coarse)



I. Mix and cover with cling film, leave at room temperature 48 hours.

II. Mix with sourdough (I),cover with film and leave at room temperature for 24 hours.

Add to II and knead until the dough is smooth. Remove 0.15 liter of the dough to act as sourdough next time. Put in a 3 liter tin (Preferably the same shape as a regular toast bread). Let the bread raise for 2 hours at room temperature. Brush with water and make holes with a fork. Bake 90 minutes in a preheated oven. Freezes well.

NB! Rye bread is regularly eaten in Denmark for lunch, and is used for open sandwiches, rye bread is rich in fibres and thus much more healthy than regular bread. A roughly similar version is know in Germany as Schwartzbrot. To make Danish open sanwiches, slice the bread thinly and cut each slice in half. Just about anything that could go in a regular sandwich can be used on top. An example could be: butter the slice of bread, put a small leaf of lettuce on, put alternate slices of egg and tomato on (3 or 4 of each), put a little mayo on top and sprinkle with freshly cut chives.

Another version could be a full slice of bread with a hamburger on top and fried onions. In a near future I'll be typing up a collection of ideas for open sandwiches.

From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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