½ dark bier (20 cl)
    3,3 dl.cold water
    10 g. yeast
    250 grams whole wheat flour (from the island of Oland)
    170 grams wheat flour(from the island of Oland)
    14 grams salt

    Day 1
    Put beer and cold water in a mixing bowl, dissolve yeast in it.
    Add the flour and salt a little at a time under thorough stirring until all flour is used.
    Stir the dough a few minutes until it gets a little smooth and firm (this can be done in a mixer)
    Sprinkle the dough with a little flour on top, cover the bowl with a clean kitchen towel  and put the dough in the refrigerator.
    Let dough rise for 12 hours in refrigerator.

    Day 2
    Take the dough from refrigerator and pour it out onto a floured kitchen  table.
    Sprinkle 2 raise baskets with flour, cut the dough into 2 and form into 2 breads.
    Put the breads into  the 2 baskets.
    Let dough rise in the baskets for 1½-2 hours at the kitchen table until the dough is at room temperature.
    Preheat the oven to 240 degrees, place a baking sheet in the oven so it also gets hot.
    Place a piece of baking paper on the table and turn the breads out of the baskets and onto the baking paper.
    Take the hot baking sheet from the oven and slide breads onto it.
    Place the breads in the oven and bake for 15 minutes. on 240 degrees and then turn the oven down to 190 degrees and bake the breads for 15 min. more.
    Take the breads out  of the oven and let them cool down.

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