Product specialist’s rye bread

Day 1

• 1½ litres of water
• 1 cup of sour dough (circa. 1½ -2 dl) from your colleague,
• family or friends or made especially from the bottom up
• 3 dessertspoonfuls of salt
• 750g spelt flour
• 750g rye flour
• Mix and leave to rise for about 24 hours

Day 2

• 1 beer
• 1.7 dl water
• 1 kg seeds (e.g. 800g chopped rye grain, 100g sunflower seeds, 100g linseed)
• Mix and pour into two rye bread baking tins and leave to rise for 8-12 hours

On day 1, mix the above mentioned ingredients and leave in a warm place till the next day. On day 2 mix in the remaining ingredients and pour the dough into rye bread baking tins and leave to rise for 8-12 hours in a warm place. Use two large or 3 medium-sized rye bread tins, and make sure they’ve got excellent non-stick properties or you’ll have difficulty getting the rye bread out of the tins. 

Bake the loaves in a pre-heated oven at 100°C for one hour. Turn up the heat to 200°C and bake for a further 15 minutes. A good trick is to turn the loaves upside down (if you are using a standard oven). If you’re using a fan-assisted oven then remember to reduce the temperature by about 15°C. When the loaves have cooled, wrap them in a wet dishcloth and place them in a plastic bag for a couple of hours or till the next day – then the crust will turn out nice and crisp.

NB!
Did you know that rye bread tins benefit from being coated with Accosil P292?
>> Read more about Accoats’ coatings’