Rye bread

Rye bread

Bake your own delicious and wholesome rye bread from scratch. it's really worth the effort!
https://arlauk.cmsstage.com/recipes/rye-bread/

Instructions

Step 1
  • Day 1 - Sourdough Stir the yeast into the water. Add rye flour and salt - mix well together. Pour it into a tall, narrow container and leave covered with a lid or aluminum foil in a temperature of about 25 ° for 48-60 hours. The sourdough must change colour to light golden.
Step 2
  • 3rd day - Basic day Stir the sourdough into the water in a large bowl. Add the rest of the ingredients, stirring well. Leave it covered at room temperature for approximately 24 hours.
Step 3
  • 4th day - Finished dough part 1 Put the cracked rye kernels into a large bowl and add the boiling water while stirring, allowing them to soak up the water. Mix the yeast with 1 tablespoon water. First stir the kernels into the dough. Then add the stirred yeast and rye flour. Stir the finished dough well (take 400 g for fresh sourdough).
Step 4
  • 4th day - Finished dough part 2 Divide the rest of the dough into 2 greased rye bread tins (2½ litre size). Cover the tins with baking paper and let the dough rise at room temperature for approximately 2 hours. Bake the breads, still with baking paper, at the bottom of the oven.
Step 5
  • 4th day - Finished dough part 3 Put the rye bread into a cold oven set at 200 ° for approximately 1 hour 45 minutes. Turn off the oven and leave the bread in the oven for approximately 15 minutes - traditional oven. Remove the baking paper after approximately 1 hour 45 minutes. Turn off the oven and "finish" the breads in the heat for approximately 15 minutes. Turn the freshly baked rye bread out of the tins and let cool on a baking rack.
Enjoy!
Top Tip

Put the rye bread in freezer bags while still warm so it ""sets"" and is easier to cut.

Ingredients

Day 1
Yeast
5 g
Hot water (40 Degrees)
200 ml
Coarse rye flour
100 g
Coarse salt
1 tsp
Day 3
Sourdough
1
Hot water (40 Degrees)
1 litre
Buttermilk
½ litre
Coarse rye flour
1000 g
Rye kernels
500 g
Syrup
1 tbsp
Coarse salt
2 tbsp
Day 4 Dough Done
Cracked rye kernels
500 g
Boiling water
½ litre
Yeast
20 g
Water
1 tbsp
Coarse rye flour
500 g