Ruis bread

Ruis bread

By
From
Scandinavian Christmas
Makes
3 loaves
Photographer
Lars Ranek

A very dense rye bread perfect for breakfast, this should be eaten on the day it is baked, though any leftovers make lovely toast.

Ingredients

Quantity Ingredient
15g fresh yeast
950g wholemeal rye flour, plus more to dust
4 teaspoons sea salt flakes

Method

  1. Put the yeast in a large bowl with 200ml of lukewarm water and 4 tbsp of the flour. Stir well. Cover with a clean tea towel and leave in a warm place overnight.
  2. Next day, mix in the salt and remaining flour with enough lukewarm water (about 800ml) to make a soft dough. Knead the dough on a floured surface for a few minutes; it will be soft and sticky, but you can still handle it with a lot of flour on your hands. Cover with a clean tea towel once more and leave to rise in a warm place for six hours. Do this just before going to bed, or first thing in the morning, depending on when you want to eat the bread.
  3. Punch the dough (‘knock it back’), then divide it into three and roll into balls on a floured surface. Flatten each into a big round wheel, making a hole in the middle. Transfer to baking trays lined with baking parchment. Cover with clean tea towels for a final time and leave to rest in a warm place for two hours.
  4. When ready to bake, preheat the oven to 220°C. Dust the bread with flour and bake in the hot oven for 30 minutes, or until nicely browned.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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