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Bread

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I am obssessed lately to make sourdough bread! I made my own sourdough two weeks ago. And now I have baked bread twice! I think my baking was pretty successful! This one above is made of 100 % rye. Totally this bread is made in 24 hours. The actual ”working” time by me is 10 minutes. And the best part is, I don’t need baking mashine to make it!

Here comes the recepie on how to make it

First you will need:

  • two table spoons of sourdough
  • 8 dl of water
  • 6 dl of rye flour

Take a BIG bowl (at least four liter big). Mix the sourdough with fingerwarm water (around 36 degrees) so it resolves. Then add the flower and stir the mix until smooth. Let it rest for 12-18 hours in room temperature. Make sure the mix is covered with a cloth.

Then you will need:

  • 2 dl of rye flour
  • 2 dl of water

Add the above ingredients to the mix you have made before. Stir until smooth. Let it rest for 1-2 hours.

The last step consist of:

  • 12 dl of rye flour
  • 6 dl of water
  • 2 teaspoons of salt
  • 2 tablespoons of sirup or honey

Add the above ingredients to the mix you have made previously. Stir until everything is mixed. Let the dough rest in the fridge (or room temperature) for 12 hours.

When it have rested, set the heat in you oven to 250 degrees Celcius. If you have two baking plates, put them together in the oven, so they can get really hot. It will help the bread rise. This is a tip if you do not have a baking stone. When you bake this dough you will have to put it in to buttered and floured gratin mould, so it can keep a nice shape. Then sprinkle some more flour on to of the bread so it will get a nice crust.

Put the dough in the oven for 15 minutes. After that lower the heat to 180 degrees and bake for another hour. Now the bread is done! Remember to let it cool down before you cut it!

 

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