Rye bread

Ingredients:

For the sourdough starter

• 1 tablespoon fresh or dried yeast
• 100 ml lukewarm water
• 100 g rye flour

For the bread

• 300 g rye flour
• 200 g cracked rye
• 100 g mixed seeds (pumpkin, linseeds, chia, poppy, sesame, etc.)
• 20 g salt
• 20 g dry malt extract
• 500 ml lukewarm water

Preparation:

Sourdough starter preparation

Activate the dried yeast: mix the dried yeast with hot water in a cup and cover. Wait until it has doubled at least, around 10 minutes. Mix thoroughly the ingredients, water, flour and activated yeast, scrape the sides of the bowl clean, and cover. Set to rest for about 1-2h, until puffed, see photo hereafter.

Rye bread preparation

Mix all the dry ingredients: flour, cracked rye, seeds, salt, dry malt extract.

Add the starter to the warm water and stir it up a bit Pour the water over the dry ingredients and mix it all together thoroughly with a spatula or wooden spoon

Transfer to a greased loaf pan like the one in the photo hereafter.

Sprinkle a tablespoon or so of sesame seeds over top of the loaf.

Let rise 3-4h in the war place, until risen like in the photo hereafter.

Put pan in oven, turn heat to 350F and let bake for 1 hour and 40 minutes, spritzing water into the oven periodically. Note: After about 1 hour, cover the loaf with aluminum foil to keep the top from burning. Turn off heat, remove loaf from the pan and let cool in the warm oven for about an hour. Remove from over, let cool completely, slice thinly with a good bread knife and enjoy.

My test: The rye bread was very good, I tasted it with smoked salmon and a soft cheese like Philadelphia with fresh herbs. It keeps well for up to 2 weeks.

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