Rye bread

Rye bread

By
From
Scandinavian Christmas
Makes
1 large loaf
Photographer
Lars Ranek

The best loved and famous bread, for creating open sandwiches.

Ingredients

Quantity Ingredient

For the sourdough culture

Quantity Ingredient
220g rye flour
300ml buttermilk
1 teaspoon coarse sea salt

For the dough

Quantity Ingredient
1 tablespoon sea salt
375g rye flour
375g plain flour

To finish

Quantity Ingredient
2 teaspoons salt
500g cracked whole rye
oil, for the tin (optional)

Method

  1. Mix the rye flour, buttermilk and salt. Cover with cling film and leave for two days. If it’s too cold, it will go bad. Ideally, leave it in the kitchen at 21–25°C.
  2. For the dough, in a large bowl, dissolve the sourdough in 750ml of lukewarm water. Add the salt, rye and plain flours and stir with a wooden spoon; it will be runny. Cover with a tea towel and leave for 12 hours at room temperature. I do this around dinner time and carry on the next morning. Add 250ml of lukewarm water, with the salt and cracked whole rye to finish, and stir. Take 100ml of dough, put it in a container and generously sprinkle with salt. Seal and refrigerate this sourdough for the next batch.
  3. Pour the remaining dough into a three-litre loaf tin (oil it if it isn’t non-stick). Cover with a tea towel for three to six hours, until it reaches the top of the tin. Preheat the oven to 175°C. Bake for 1¾ hours, then cool on a wire rack.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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