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Preparation Time: 50 minutes
Serves: 8
Ingredients:
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For the sour dough:
Rye flour, whole grain, 4 dl
Water, luke warm, 4 dl
For the bread:
Rye flour, whole grain, 4 dl
Wheat flour, the finer kind, enough to make a good dough
Some olive oil
Salt
Coriander (or anoterh spice of your choice, if you want to)
Instructions:
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Mix the sour dough a few days ahead. Just mix the rye flour and the water and let it sit somewhere where it's not cold for a few days. It'll start to smell like beer when it's ready. The first time it will take longer and it won't be as effective as it will get later on. Later on your sour dough will be like a good friend that you keep in the fridge and take out when you want to bake.
Once it's ready you mix in the other ingredients, but first take away a cup or so of the sour dough and keep in the fridge in a jar. Mix and kneed it until you have a good, firm bread and let it sit for at least two hours. Longer won't hurt, I've had mine overnight and that resulted in a really nice bread.
Then put it in the oven at about 150 - 200 degrees celsius for approximately 50 minutes, maybe longer. Check the bread and take it out when it looks ready to you. Some of us like it more burnt than others.
Additional comments:
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The sour dough will get better and better as the weeks and months pass, by each time you use it. The next time you use it you won't need to start more than one day ahead.
You can make it on other types of flour but rye is by far the easiest, and I think also the tastiest for this kind of bread. A few of the sour doughs I have tried with wheat flour have turned really bad and they start to smell more like poo, which is not what you want.
The bread itself will last for a long time and is said to be healthier and more easy to digest than bread made with regular yeast. The taste alone is worth it.
Serves: 8
Ingredients:
-----------------------------------------------------
For the sour dough:
Rye flour, whole grain, 4 dl
Water, luke warm, 4 dl
For the bread:
Rye flour, whole grain, 4 dl
Wheat flour, the finer kind, enough to make a good dough
Some olive oil
Salt
Coriander (or anoterh spice of your choice, if you want to)
Instructions:
-----------------------------------------------------
Mix the sour dough a few days ahead. Just mix the rye flour and the water and let it sit somewhere where it's not cold for a few days. It'll start to smell like beer when it's ready. The first time it will take longer and it won't be as effective as it will get later on. Later on your sour dough will be like a good friend that you keep in the fridge and take out when you want to bake.
Once it's ready you mix in the other ingredients, but first take away a cup or so of the sour dough and keep in the fridge in a jar. Mix and kneed it until you have a good, firm bread and let it sit for at least two hours. Longer won't hurt, I've had mine overnight and that resulted in a really nice bread.
Then put it in the oven at about 150 - 200 degrees celsius for approximately 50 minutes, maybe longer. Check the bread and take it out when it looks ready to you. Some of us like it more burnt than others.
Additional comments:
-----------------------------------------------------
The sour dough will get better and better as the weeks and months pass, by each time you use it. The next time you use it you won't need to start more than one day ahead.
You can make it on other types of flour but rye is by far the easiest, and I think also the tastiest for this kind of bread. A few of the sour doughs I have tried with wheat flour have turned really bad and they start to smell more like poo, which is not what you want.
The bread itself will last for a long time and is said to be healthier and more easy to digest than bread made with regular yeast. The taste alone is worth it.
