Rye bread


    1 bread

    2 dl. buttermilk
    6 dl. cold water
    1 ½ dl. beer
    30 g salt
    10 g yeast
    300 g  rye kernels (cut)
    225 g linseed
    150 g sunflower seeds
    115 g sesame seeds
    250 g plain flour
    300 g rye flour

    Dissolve the yeast in water, beer and butter milk in a mixing bowl.
    Mix remaining ingredients in and knead the dough together in a mixer for approx. 10 minutes.
    If you do not have a mixer,  you can mix the dough  by hand with a spoon.
    Pour dough into a greased bread form of 3.3 liters, cover the form with film and place in refrigerator for 12-24 hours before baking, but the dough can stay up to 6 days, the taste will almost only get better and richer.
    Bake the ryebread in the oven at 190 ° C for 90 min.
    Remove bread from oven, turn the bread out onto a rack and let cool completely before eating.

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