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Rye Bread

Rye Bread — a bread recipe, 5 ingredients.

Bread

contains gluten

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1500 g rye flour
  • 1000 g cracked rye seeds
  • 5 tsp salt
  • About 2 L water
  • 300 ml sourdough starter

Steps

  1. Mix the salt with the rye flour in a big bowl.
  2. Add 1.8 L of the water and mix it.
  3. Mix in the sourdough starter. The result should be wet enough to flow very slowly.
  4. Cover it with a cloth and let it rise for at 12–30 hours as convenient. Then add the cracked rye seeds.
  5. If the resulting dough feels dry, add a bit of water. The result should be just dry enough to retain an approximate shape, but no drier.
  6. Take out 1¼ cups of dough to act as the starter next time you make this recipe.
  7. Butter 3 bread forms and put the dough into it, forcing it into all corners with a spoon. Then using a fork, make deep holes as close as you can all over the bread.
  8. Let it rise for 5–10 hours, and then bake it for about 90 minutes at about 180°C.
  9. Let the bread cool for 15 minutes, and then tip them out to cool further on a table.
  10. The loaves can keep for about a week in a plastic bag. Do not refrigerate.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0