Sourdough rye bread
She marked this recipe with a heart
- Makes
- Makes 2 loaves
- Oven
- 200 °C200 °C (400 °F)
Ingredients
Sourdough starter
- 100 g rye flour3½ oz rye flour
- 150 g súrmjólk (Icelandic soured milk; use buttermilk)5½ oz súrmjólk (Icelandic soured milk; use buttermilk)
- ½ tsp salt
Bread
- 50 g fresh yeast (or about 17 g instant dry yeast)2 oz fresh yeast (or about 17 g instant dry yeast)
- ½ litre Malt drink, lukewarm (Icelandic Malt is a sweet, dark, non-alcoholic malt drink; use Supermalt, Vitamalt or a dark malt beer.)2 cups Malt drink, lukewarm (Icelandic Malt is a sweet, dark, non-alcoholic malt drink; use Supermalt, Vitamalt or a dark malt beer.)
- 3 tsp salt
- ½ kg rye flour1 lb rye flour
- 300 g plain flour11 oz plain flour
Method
Sourdough starter
- Mix together and leave on the kitchen counter for 2 days.
Bread
- Stir the sourdough starter into the lukewarm Malt, then the yeast, and finally all the dry ingredients.
- Leave to rise for 1 hour.
- Knead and shape into 2 loaves.
- Put the loaves side by side in a rectangular tin, brushing oil between them so they come apart after baking.
- Leave to rise for at least 45 minutes.
- Prick the surface with a fork, then brush with lukewarm water.
- Bake at 200°C for about 1¼ hours on the second-lowest shelf of the oven.Bake at 400 °F for about 1¼ hours on the second-lowest shelf of the oven.
- Cover the loaves with a cloth while they cool so the crust doesn't get so thick and hard.
As she wrote it
♥ Rúgbrauð úr súrdeigi (2 stk.)
Súrdeig:
100 gr. Rúgmj - 150 gr. súrmjólk
1/2 tsk. salt:
bl. saman, geymt á
borði í 2 sólarhringa.
50 gr. ger - 1/2 L. Malt - 3 tsk. salt
1/2 kg. Rúgmjöl - 300 gr. hveiti
Hræra súrd. út í volgu Malti →
ger → allt þurrefni. Hefast í
1 klst. Hnoða, búa til 2 brauð
Sett í ferk. mót, pensla á milli
brauðanna með olíu, hefast í 45 min +
Stinga yfirborðið m/gaffli og
pensla svo með volgu vatni.
200°c í ca. 1 1/4 klst. næst neðst.
Hylja með klút á meðan
kólnar kólnar svo skorpan verði
ekki eins þykk og hörð