Ryebread recipe

Day 1
500 gram Rye grains
340 gram Wholewheat flour
70 gram Rye flour
0.75 litre Luke warm water
Sour dough from last batch

Day 2
600 gram Rye flour
2 tbsp Salt
2 tbsp Syrup
0.75 litre Luke warm water



Stir all the ingredients for day 1 together i a large bowl.
Cover the bowl and let it rest for 24 hours.

1) Add all the day 2 ingeredients and stir thoroughly.
2) Lubricate 2 baking forms with a thin layer of oil (the more oil the more crusty bread).
3) Take dough aside to generate sour dough for next batch. Put it in a small container and sprinkle genereously with salt.
4) Distribute the remaining dough evenly in the 2 baking forms and set aside to rest for another 4 hours.
5) Brush a thin layer of oil on the top of the bread (the more oil the crustier).
6) Bake in the oven at 200 C for 90 minutes.

If you don't anticipate to be baking the next batch within approx. 3 weeks, freeze the sourdough otherwise just keep it in the fridge to become nice and sour!!!
Be warned that if the container is not thoroughly sealed, the lid can burst open and make a mess in the fridge.

Don't be shy to ask for sourdough. I won't be able to accommodate your request immediatelly but will take dough aside next time I am baking.
The secret is to plan in advance. There is only 20 minutes worth of work here but the resting does take the entire weekend and thus you need to sure you are at home 28 - 30 hours after you start baking.

Enjoy baking and enjoy a great traditional Danish lunch box.