No-yeast Rye Bread

June 15, 2015

This bread is perfect for one-person households, because No-yeast Rye Bread is at its best when it has been kept in the fridge where it stays good for several days.

If you don't have a sourdough starter in the fridge, you can easily make one with this recipe.

1 bread

First day

1 dl (100 g) sourdough starter
3 dl (300 g) lukewarm water
3 dl (165 g) rye flour

Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature overnight.

Second day

the starter dough from the evening before
1 tbsp caraway seeds
1 tbsp Seville orange peel, powdered
1 dl (65 g) linseeds
1,75 tsp salt
1 dl (35 g) large rolled oats
4 dl (220 g) rye flour

Blend the caraway seeds, Seville orange peel, linseeds, salt, and rolled oats with the starter dough. Let swell for 10 minutes. Add the rye flour and mix well.

Pour the wet mixture into a greased 2-liter tin.

Preheat the oven to 200°C. Bake for 40 minutes. Take the bread out of the tin and bake for an additional 5 minutes.

Let cool on a wire rack, cover with a tea towel and leave at room temperature overnight. Store in the refrigerator.

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2 kommenttia

  1. Please help me to convert dl to grams, or if easier for you, to cups at least?

  2. 1 dl (decilitre) = one tenth of a litre = 0,42 cup = 3,38 oz (US).
    Many sites on the net quickly convert deciliters into cups.
    1 dl water = 100 g, 1 dl rye flour = 55 g, 1 dl linseeds (flaxseeds) = 65 g, 1 dl rolled oats = 35 g. I hope this helps!