Granny's Ryebread
October 29, 2015
Don't let the sourdough starter trick you! This is a yeast leavened bread. The sourdough starter only enhances the sour flavor of the bread.
2 breads
First day
1 dl (110 g) sourdough starter
5 dl (500 g) lukewarm buttermilk
5 dl (275 g) rye flour
Mix together the sourdough starter, lukewarm buttermilk and the flour. Cover with a tea towel and leave to rise at room temperature overnight.
Second day
5 dl (500 g) lukewarm water
Second day
5 dl (500 g) lukewarm water
50 g fresh yeast
1 tbsp salt
2 tbsp caraway seeds
1,5 dl (210 g) Scandinavian dark syrup (or American light molasses)
13 dl (700 g) rye flour
about 10 dl (650 g) wheat flour
Blend the lukewarm water, yeast, salt, caraway seeds and syrup with the starter dough. Mix the rye and wheat flour into the dough and knead for 8–10 minutes.
Cover and leave to rise for 4–5 hours.
Turn the dough out onto a lightly floured surface and knead it gently. Divide the dough into two equal pieces. Shape the pieces into two loaves and put them into oiled tins.
Cover and leave to rise for 30 minutes.
Preheat the oven to 200°C and bake for 55 to 65 minutes. The bread is ready if it sounds hollow, when you knock on its base.
Cover and let cool on a wire rack.
Blend the lukewarm water, yeast, salt, caraway seeds and syrup with the starter dough. Mix the rye and wheat flour into the dough and knead for 8–10 minutes.
Cover and leave to rise for 4–5 hours.
Turn the dough out onto a lightly floured surface and knead it gently. Divide the dough into two equal pieces. Shape the pieces into two loaves and put them into oiled tins.
Cover and leave to rise for 30 minutes.
Preheat the oven to 200°C and bake for 55 to 65 minutes. The bread is ready if it sounds hollow, when you knock on its base.
Cover and let cool on a wire rack.
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