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Danish Lunch Sourdough Rye Bread
Introduce
Chef :
BalvigDanish Lunch Sourdough Rye Bread
Well, it's just rye bread, but this is what Danes eat for lunch pretty much everyday :) The one key is you have to have some sourdough on hand, then this is probably one of the easiest breads to bake in the world...and since the units are almost all the same, easy to remember too.
Ingredient
Food ration :
10 servingsCooking time :
12 hours
200 ml
chopped rye kernels
200 ml
cracked wheat
200 ml
sourdough (the wet kind)
400 ml
water
1 tbsp
salt
200 ml
wheat flour
200 ml
rye flour
Cooking instructions
* Step 1
Soak the kernels, cracked wheat, and sourdough in water overnight
* Step 2
Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done
* Step 3
Let it ferment for a few hours
* Step 4
Move to a baking tray with a lid
* Step 5
Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!
* Step 6
Take the lid off after 45 mins and bake without for the remaining 15
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