Sunday, January 25, 2009

Quick rye bread with caraway fruits

Day 1 sourdough starter

2 dl. water
25 g. fresh yeast
4 dl. rye flour

Heat the water to 37 C. Dissolve the yeast in the water and add rye. Leave it at room temperature until the next day (3-4 days are even better, but this is the quick version, remember).

Day 2 Making the bread

5 dl. water
25 g. fresh yeast
1 tbsp salt
1½ tbsp caraway fruits
3 dl. rye flour
1 dl. wheat bran
7 dl. wheat flour

Put in your mixer in the abovementioned order. Pour the dough unto your kitchen table to kneed. Make 3 round loaves and leave to rise until double. Brush with coffee or just plain water.

Preheat oven to 200 C and place your baking sheet at the lower part of the oven for about 50 minutes.

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